Plain Cheesecake

This is cheesecake stripped to its essentials, and that’s the point. Five ingredients, one bowl, a store-bought graham crust, and no fussy water bath: mix everything together, pour, and bake. It uses Neufchatel cheese rather than full-fat cream cheese, which is a touch lighter and tangier while still baking up dense and creamy.

A couple of habits make the difference between smooth and lumpy. Soften the cheese fully before mixing so it blends without fighting you, and add the eggs last, beating only until combined. Overbeating whips in air that puffs the cake up, then cracks it as it cools.

The chill is mandatory, not optional. A few hours in the fridge is what sets the soft baked custard into clean, sliceable cheesecake. Rush it warm and you get a soupy slice, so the patience here pays off.

Kitchen Tips

• Bring the Neufchatel and eggs to room temperature first; cold ingredients give you a lumpy batter.
• Don’t overbeat once the eggs go in. Extra air is what causes cracks and a sunken middle.
• The center should still jiggle slightly when you pull it from the oven; it firms up as it chills.
• Chill until fully set, or overnight, for the cleanest slices.

Variations

• Top with fresh berries, cherry pie filling, or a swirl of lemon curd.
• Swap the graham crust for a chocolate cookie or vanilla wafer crust.
• Beat in a little lemon zest or almond extract for a different note.