Simple classic step-by-step easy cheesecake recipe. Making cheesecake is easier than you think! Enjoy this creamy taste.



  • 1/3 cup of butter
  • ½ cup of sugar
  • 1 and a half cup of all-purpose flour (APF))
  • ½ teaspoons of baking powder
  • 1 egg


  • 6 cups of fresh cheese (20% FDM)
  • 1 cup of sugar (if you prefer, not necessary)
  • 3 eggs
  • 17 tbsp milk
  • 1 vanilla flavored pudding bag
  • ½ cup oil (smaller cup)

For dough:

Spread butter on bottom of 10 inch cake mold and sprinkle the flour or cover the bottom of the mold with baking paper. Do not spread butter over the edges!

Make smooth dough mixing the flour, baking powder, sugar, butter (sliced ​​in dices) and eggs. Divide the dough into two parts – you will use 1/3 of the dough for the edge and 2/3 for the bottom.

Place 2/3 of the dough in the mold covering the bottom and nicely smooth out. Make two rolls 30 inches long – one after the other place along the edge and press with your fingers. This way the edge of the cheesecake will be an inch high.


Place it in the refrigerator to cool down while you prepare the cream. Heat the oven to 350 ° F.

For cream:

Mix eggs and sugar, add cheese, then add vanilla pudding and at the end add milk and oil. Put the cream on the dough and place in preheated oven for about 60 minutes. The cream is soft, but that is the way it is supposed to be so don’t worry.


After 60 minutes turn off the oven and leave baked cheesecake to cool in an open oven for about half an hour. Remove the cheesecake from the oven and gently level the edge of cheesecake with your fingers because the edge raises during baking.

Leave the cheesecake to cool completely. I like my cheesecake cold so I place it in the refrigerator for an hour or two (if you can wait that long ? )

When cooled use a knife to separate the cheesecake from the mold. Place on a cake plate and sprinkle with icing sugar before serving.