Incredibly Easy 9-inch Cheesecake Recipe With Premade Crust
In this article, we'll show you how to make any cheesecake recipe with premade crust. This option is simple, time-saving, cost-effective, and tasty!
Servings: 8 servings
Equipment
- Cooling rack
- Measuring cups and spoons
- Mixing bowls
- Electric or hand mixer
- Rubber or silicone spatula
- Plastic or saran wrap
Ingredients
- 1 9- inch premade cheesecake crust
- 16 ounces full-fat cream cheese, softened at room temperature
- 1/3 cup caster sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup whipping cream, beaten
Instructions
- Prebake the cheesecake crustPreheat the oven to 325ºF (160ºC). Then, place the premade crust on a baking tray. Prebake it for 5 minutes until it becomes slightly golden brown.Remove it from the oven and allow it to cool completely at room temperature.1 9- inch premade cheesecake crust
- Make the cheesecake batterPlace the softened cream cheese in a mixing bowl. Beat it at medium speed for a minute. Add the caster sugar and increase the mixing speed to high. Continue whipping the cream cheese until it becomes super fluffy.Next, add one large egg at a time, mixing well between each addition. Add the next egg before the first egg has been fully incorporated.Finally, add the vanilla extract and fold it in well. Set the base aside.16 ounces full-fat cream cheese, softened at room temperature, 1/3 cup caster sugar, 2 large eggs, room temperature, 1 teaspoon vanilla extract
- Fold in the creamPlace teh whipping cream in another large mixing bowl. Whip it until the cream forms stiff peaks.Mix one-third of the whipped cream into the cheesecake base. then, more gently, fold in another third. Finally, working super gently, fold in the final third of whipped cream.
- Bake the cheesecakeCarefully and softly pour the cheesecake batter into the pre-baked and cooled crust.Then, bake the cheesecake for about 35-45 minutes, or until it has almost completely set. Only the center inch should still jiggle.
- Cool the cheesecakeAfter your cheesecake in a premade crust has been baked, switch off the oven. Open the oven door slightly and leave the cheesecake to cool for an hour.Remove it from the oven and continue cooling it at room temperature.Finally, wrap the cheesecake in plastic or saran wrap. Leave it in the fridge to set for at least 4 hours.
- Serve your cheesecake recipe with premade crustYou can remove the cheesecake from the foil pan if you'd like. Just work very carefully when you do so.Garnish the cheesecake with any of your favorite toppings. We have a ton of ideas on our website you can try.1/2 cup whipping cream, beaten
Notes
If you don't have time to whip the cream to stiff peaks, you can also just mix it in. The batter will be less fluffy and aerated, which will obviously change the final texture of teh baked cheesecake. But, in terms of flavor, both versions will be virtually the same.
Cooling baked cheesecakes always takes a while (at least an hour). But, you should never skip the method we use. The slow cooling will ultimately help prevent any cracks from forming in your cheesecake. If you expose the warm cheesecake to sudden temperature changes, it could cause the cheesecake to sink in, crack, or settle lopsided.
The easiest way to change the flavor of your cheesecake is to change the flavor of the extract you use. Alternatively, you can try mint, strawberry, almond, lemon, caramel, or whiskey extracts. There really isn't a "wrong flavor" you can try. With a Graham cracker crust, virtually all flavors work well.
