The Easiest Cheesecake You’ll Ever Bake! So Creamy!

 

                      

 

 If you have a sweet tooth 🍬🍪 and adore all kinds of cakes, pies, and bonbons, you're in for a delightful treat! During my recent trip to Vilnius—a city that's as charming as its desserts—I stumbled upon a cheesecake that was nothing short of a revelation. Convincing the owner of a quaint little restaurant in the Old Town to share the recipe took some effort (and a lot of smiles), but it was worth every moment.

Upon returning home, I made a few tweaks to suit my taste and lifestyle. As someone juggling work and studies, I aim for recipes that are quick, healthy, and delicious. This cheesecake fits the bill perfectly. It's fast, super easy to bake, and while it's indulgent, it's okay to treat yourself occasionally—especially if you follow it up with a bit of HIIT .

 

 Tools & Materials Needed

Before we dive into the recipe, let's ensure you have everything you need. Here's a handy table summarizing the tools and ingredients:

 

 🧾 Crust Ingredients

 

Ingredient	Quantity	Purpose
All-purpose flour	2 cups	Base for the crust
Baking soda	1 flat teaspoon	Leavening agent
Butter	3/4 cup (approx. 170g)	Adds richness and flavor
Powdered sugar	2 tablespoons	Sweetens the crust
Egg	1	Binds the crust ingredients

🍰 Cheesecake Filling Ingredients

Ingredient	Quantity	Purpose
Curd cheese	1 kg	Main component of the cheesecake filling
Eggs	3	Structure and richness
Powdered sugar	4 tablespoons	Sweetens the filling
Potato starch/tapioca	4 tablespoons	Thickening agent
Ground orange peel	To taste (optional)	Adds citrus aroma and depth
Cinnamon	A pinch (optional)	Warm, aromatic touch

🧰 Equipment Needed

 

Tool	Quantity	Purpose
Rolling pin	1	For flattening the dough
Mixing bowl	1 large	To mix dough and filling
Spoon	1	For stirring and spreading
Fork	1	To puncture the crust before baking
Teaspoon	1	For measuring baking soda
Mixer	1	For beating eggs and combining filling
Strainer	1	To sift the flour
Cake tin	1	To bake and shape the cheesecake

 

🥧 Step-by-Step Guide to Making the Cheesecake

Preparing the Crust

    Preheat the oven to 160°C (320°F).

    Lightly grease the cake tin with butter.

 

    Sift 2 cups of all-purpose flour into a large mixing bowl.

 

    Add 1 flat teaspoon of baking soda and mix well with the flour.

 

    Cut 3/4 cup of butter into small pieces and add to the flour mixture.

 

    Add 2 tablespoons of powdered sugar and 1 egg to the bowl.

 

    Knead the mixture until it forms a smooth dough. Remember to wash your hands before kneading ✋.

    Roll out the dough evenly using a rolling pin.

 

    Place the rolled dough into the greased cake tin, ensuring it covers the bottom evenly.

    Puncture the dough with a fork to prevent bubbling.

 

    Bake in the preheated oven for 25 minutes.

 

    Remove from the oven and let it cool.

 

 

 

Preparing the Cheesecake Filling

    In a large mixing bowl, add 3 eggs and 4 tablespoons of powdered sugar.

    Beat the mixture with a mixer until it becomes stiff and fluffy.

 

    Add 4 tablespoons of potato starch or tapioca to the egg mixture.

 

    Incorporate 1 kg of curd cheese into the mixture.

 

    Optional: Add ground orange peel and a pinch of cinnamon for extra flavor.

 

    Mix all ingredients thoroughly until smooth and well combined.

 

Assembling and Baking the Cheesecake

    Pour the cheesecake filling over the cooled crust in the cake tin.

 

    Bake in the oven at 160°C (320°F) for 40-45 minutes.

 

    After baking, place the cheesecake in the refrigerator for 10 minutes. This helps in easy removal from the tin.

 

    Using a knife, gently separate the edges of the cheesecake from the tin.

 

    Carefully remove the cheesecake from the tin.

 

    Optional: Sprinkle the top with nuts, calendula, or mint for garnish.

 

 

💡 Flavor Variations to Try

Want to make it your own? Here are some simple variations that still stay true to the original recipe:

    Zesty Lemon Cheesecake 🍋
    Swap the orange peel for lemon zest and add a few drops of vanilla extract.

    Nutty Crust 🥜
    Mix crushed almonds or hazelnuts into the crust dough for a deeper flavor.

    Berry Surprise 🍓
    Drop a few fresh raspberries or blueberries into the cheese layer before baking.

    Cinnamon Sugar Topping
    Lightly sprinkle cinnamon sugar on top right before baking for a warm, cozy twist.

    Honey Drizzle (After Baking) 🍯
    Add a touch of honey before serving for a naturally sweet finish.

 🍴 Pro Tips for the Best Cheesecake

Here’s how to make your cheesecake smooth, creamy, and irresistible every time:

•     Use room temperature eggs and butter. This helps everything blend better.
•     Don’t overmix the filling. Overmixing can cause cracks—just blend until smooth.
•     Sift your flour. It makes the crust lighter and more even.
•     Let the crust cool completely before adding the cheese mixture. This keeps it crisp.
•     Cool gradually. After baking, turn the oven off, crack the door, and let the cheesecake sit for 10 minutes before transferring to the fridge. This prevents sinking or cracking.

🍽️ Serving Suggestions

This cheesecake is delightful on its own, but if you're feeling adventurous, consider pairing it with:

•     A drizzle of honey or caramel sauce.
•     Fresh berries like strawberries, blueberries, or raspberries.
•     A dollop of whipped cream.
•     A sprinkle of powdered sugar for a classic touch.

📊 Nutritional Info (Per Slice – Approximate)

This cheesecake is rich and satisfying—perfect for those “treat yourself” moments. Here's a rough breakdown per slice (based on 12 slices):

 

 

Nutrient	Amount
Calories	280–320 kcal
Protein	10–12 g
Fat	18–22 g
Carbohydrates	20–24 g
Sugar	8–10 g
Fiber	0.5 g

💡Note: This can vary depending on portion size, optional toppings, and whether you use tapioca or potato starch.

 

Save it for Later !!

 

 ❓ Cheesecake FAQ

Can I use cream cheese instead of curd cheese?

Yes, but the texture will be smoother and slightly richer—more like American-style cheesecake. The original recipe uses curd cheese for a lighter, more traditional Eastern European taste.

Can I make this gluten-free?

Definitely! Use a gluten-free flour blend for the crust and double-check that your starch and other ingredients are certified gluten-free.

Can I freeze this cheesecake?

Yes! Wrap it tightly in cling film or place slices in an airtight container. Freeze up to 1 month. Defrost in the fridge overnight.

Can I reduce the sugar?

Yes—you can use 2 tablespoons instead of 4 in the filling if you prefer a less sweet version. The cheesecake will still taste rich and creamy.

📝 Final Sweet Thoughts

This cheesecake recipe is more than just a dessert; it's a sweet memory from a beautiful city, shared with love. It's fast, healthy (well, relatively!), and extremely delicious. Perfect for those moments when you crave something special.

Remember, it's okay to indulge once in a while. After all, life is about balance. Enjoy this cheesecake with friends and family, and perhaps share the story of its origin from the charming streets of Vilnius.

Happy baking! 🍰