I'm pretty sure you love cheesecakes too, and if you don't then lemme guess you are going to fall in love with the easiest cheesecake recipe. YES! you read it right, this is THE EASIEST WAY!!!! And I promise You'll love  the results. All you've got to do is go through the steps in a happy-happy mood and make it. The texture is smooth, rich, and creamy, served over digestive biscuits. Cheesecake should never be a source of anything except pure bliss. Not distress. Not frustration. Certainly never tears. Just dreamy, decadent, nonstop bliss.

So let’s break down this whole process into easy pieces. Let’s talk about ingredients, dealing with surface cracks — the whole shebang. Here’s a step-by-step recipe that will help you make a creamy, no-fail cheesecake that is everything you ever dreamed it could be.


  • 1 3/4 cups of digestive biscuit 

  • 2 Tbsp sugar

  • Pinch salt

  • 4 Tbsp plus 1 teaspoon unsalted butter (if using salted butter, omit the pinch of salt), melted


  • 2 pounds cream cheese, room temperature

  • 1 1/3 cup powdered sugar

  • Pinch of salt

  • 2 teaspoons vanilla extract

  • 4 eggs

  • 2/3 cup sour cream 

  • 2/3 cup heavy whipping cream 


  • 2 cups sour cream 

  • 1/3 cup powdered sugar 

  • 1 teaspoon vanilla extract


  • 12 ounces fresh raspberries

  • 1/2 cup granulated sugar 

  • 1/2 cup water 




  • Pulse the digestive biscuit in blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Stir in the melted butter. Preheat the oven.

  • Take a baking pan and gently press down on the crumbs using your fingers, until the crumbs are a nice even layer at the bottom, with maybe just a slight rise along the inside edges of the pan

  • Place the pan on a baking sheet and bake at 350°F (175°C) for 10 minutes. Remove from the oven and let cool. While the crust is cooling, you can skip ahead and start on the filling. Wait until the crust has cooled to wrap the pan in foil in the next step

  • Prepare the pan so that no water leaks into it while cooking. Place a large 18-inch by 18-inch square of heavy duty aluminum foil on a flat surface. 

  • Place the pan in the middle of the foil. Gently fold up the sides of the foil around the pan. Make sure to do this gently so that you don't create any holes in the foil.  If there are any holes, water will get into the pan and ruin the crust. Press the foil around the edges of the pan. Place a second large square of foil underneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan. To be triply safe, repeat with a third layer of heavy duty foil. Gently crimp the top of the foil sheets around the top edge of the pan.


  • Whip out the cream cheese and place in the bowl of an electric mixer, with the paddle attachment. Mix on medium speed for 4 minutes until smooth, soft and creamy. Add the sugar, beat for 4 minutes more.

  • Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream, beat until incorporated.

  • Beat until incorporated. Remember to scrape down the sides of the mixer bowl, and scrape up any thicker bits of cream cheese that have stuck to the bottom of the mixer that paddle attachment has failed to incorporate.

  • Place the foil-wrapped pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.

  • Pour the cream cheese filling into the pan, over the graham cracker bottom layer. Smooth the top with a rubber spatula.

  • Place the roasting pan with the pan in it, in the oven, on the lower rack.

  • Carefully pour the hot water into the roasting pan (without touching the hot oven)

  • Bake at 325°F (160°C) for 1 1/2 hours.

  • Turn off the heat of the oven. Crack open the oven door 1-inch, and let the cake cool.

  •  Cover the top of the cheesecake with foil, so that it doesn't actually touch the cheesecake. Let it chill in the refrigerator for a minimum of 4 hours, or overnight.


  • Place sour cream in a medium sized bowl, stir in the powdered sugar and vanilla, until smooth. Chill until you are ready to serve the cake.


  • Place raspberries, sugar, and water in a small saucepan. Use a potato masher to mash the raspberries. Heat on medium, whisking, about 5 minutes, until the sauce begins to thicken. Remove from heat. Let cool.


  • Remove the cake from the refrigerator. Remove the foil from the sides of the pan, and place the cake on your cake serving dish. Run the side of a blunt knife between the edge of the cake and the pan.


  • Spread the top with the sour cream mixture. Serve plain or drizzle individual slices with raspberry sauce. And you're so gooooooooood to eat!