I’m not even exaggerating when I say this is so ridiculously easy, you’ll be making cheesecake every week after you try it. This is one of the few recipes I know by heart. I go by the ratio: 1 pack cream cheese, 1/4 cup white sugar, 1 egg. For this particular batch, I doubled the recipe for a slightly taller cheesecake. Most people will do 4 packs of cream cheese to get that coffee shop type of cheesecake. But since we’re just 3 people sharing this, I figured 2 packs are probably enough.
I originally started out hand mixing this because I was too lazy to go up and use my stand mixer. But I couldn’t really get it to a smooth consistency and I was getting impatient. I ended up throwing the cream cheese and sugar into the mixer and I was done in 10 minutes. That said, you can totally use a hand mixer or a wooden spoon—it’s totally up to you.
For this, I used some Oreo cookies for the crust, in the batter, and as garnish on top. I imagine you can do this with Speculoos, chocolate chip cookies, butter cookies, etc. I used a blender to crush my cookies but I’ve also used a mortar and pestle before (make sure you don’t use the same one you use for garlic, because uh who wants garlic cheesecake??).
Enough blah blah. Let’s get on to baking!
Ridiculously Easy Cheesecake
One of the few recipes I know by heart. Very easy to double, depending on your need for cheesecake.
- 1 tbsp unsalted butter melted
- 12 pieces chocolate sandwich cookies (or any cookie of your choice) crushed
- 2 packs cream cheese
- 1/2 cup white sugar
- 2 eggs
- 1 tsp vanilla
Preheat your oven to 350°F (~180°C). Line an 8-inch springform pan with parchment paper and a bit of butter.
Combine crushed cookies and melted butter and press down onto the bottom of your pan. Set aside.
Beat together cream cheese and sugar until smooth in a bowl. Scrap the sides of the bowl.
Add eggs, beating well after each addition. Add vanilla and beat until light and fluffy.
Pour cream cheese batter into pan and tap slightly on your counter to get rid of air bubbles.
Bake for 45-55 minutes or until center is set. Let it cool in the pan before releasing and transferring to a plate. Let it set in the fridge for at least 12 hours.