Cheesecake with Graham Cracker Crust


20 minutes prep20 minutes cook


  • Mixing bowl
  • 2 qt sauce pan
  • Whisk


  • 1 2/3 cups milk, separated into 1 cup and 2/3 cup
  • 4 large egg yolks
  • 1/2 cup sugar, divided into two parts
  • 1/4 cup cornstarch
  • 8 oz cream cheese, room temperature, cut into 1" pieces
  • 2 tsp lemon juice
  • 1/2 tsp vanilla extract
  • 1 graham cracker crust (don’t get store bought. just don’t)


  1. Whisk 1 cup milk, 1/4 cup sugar, egg yolks, and cornstarch in mixing bowl.
  2. Heat remaining milk and sugar in sauce pan over medium heat and bring to a simmer.
  3. While whisking, slowly pour the hot milk mixture into the egg mixture.
  4. Return to the sauce pan and cook. Whisk constantly (DON’T TAKE YOUR EYES OFF IT) until the mixture starts to bubble and is very thick, about 2 minutes.
  5. Remove from heat and whisk in cream cheese, lemon juice, and vanilla until smooth.
  6. Pour into graham cracker crust and refrigerate until set, about 1 1/2 hours.
  7. Serve with berry compote, fresh fruit, or even on its own (it’s good enough, trust me).

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Vanilla Cupcakes

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Easy as Fuck Buttercream

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