A luscious, rich, and velvety cream cheese cake that melts in your mouth. Perfectly balanced sweetness with a hint of tang, this cake is ideal for celebrations or simply indulging in a slice of comfort.
Why You’ll Love This Recipe
- Rich and Creamy: Every bite offers a smooth and indulgent texture.
- Classic Dessert: Perfect for any occasion, from birthdays to holidays.
- Customizable: Top with fruit, sauces, or whipped cream for a personal touch.
- Simple Ingredients: Made with pantry staples and easy to prepare.
- Crowd-Pleasing: Loved by kids and adults alike.
Ingredients
For the Crust:
- 1 1/4 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
For the Filling:
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 cup sour cream
- 1 tablespoon all-purpose flour
Directions
- Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl. Mix until the texture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 8-10 minutes. Cool while preparing the filling.
- Make the Filling:
- Beat cream cheese and sugar together in a large bowl until smooth and creamy.
- Add eggs, one at a time, mixing well after each.
- Mix in vanilla extract, sour cream, and flour until fully combined. Avoid overmixing.
- Assemble and Bake:
- Pour the filling over the cooled crust, smoothing the top.
- Bake for 40-45 minutes, until edges are set and the center is slightly jiggly.
- Cool and Chill:
- Cool the cake to room temperature, then refrigerate for at least 4 hours or overnight to set.
- Serve:
- Remove the springform pan and slice. Serve plain or with garnishes like fresh fruit, whipped cream, or chocolate drizzle.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 45 minutes
- Chill Time: 4 hours
- Total Time: 5 hours
- Servings: 8
Storage/Reheating
- Storage: Cover and refrigerate leftovers for up to 5 days.
- Freezing: Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.
- Reheating: Best served chilled; do not reheat.
FAQs
1. Can I use a different crust?
Yes, crushed digestive biscuits or chocolate cookies work well.
2. Can I use low-fat cream cheese?
Low-fat cream cheese works, but the texture may be slightly less creamy.
3. How do I prevent cracks in my cheesecake?
Bake at the recommended temperature and avoid overbaking. Cooling gradually also helps.
4. Can I add fruit to the filling?
Yes, fold in fresh berries or fruit puree before baking.
5. Can I make this ahead of time?
Absolutely! Cheesecake is best when chilled overnight.
6. Do I need a water bath?
While optional, a water bath helps maintain an even texture and prevents cracks.
7. Can I use a regular cake pan instead of a springform pan?
A springform pan is recommended for easy removal, but a regular pan can work if lined with parchment.
8. How do I know when the cheesecake is done?
The edges should be set, and the center should jiggle slightly when shaken.
9. What can I use instead of sour cream?
You can substitute plain Greek yogurt or heavy cream.
10. Can I make mini cheesecakes with this recipe?
Yes, divide the crust and filling into a muffin tin and bake for 20-25 minutes.
Conclusion
This cream cheese cake is a timeless dessert that delivers unmatched richness and flavor. Perfect for gatherings or an indulgent treat, it’s easy to customize and sure to impress. Whether topped with fruit, whipped cream, or left plain, this cake is a slice of perfection!
Print
Cream Cheese Cake
- Total Time: 4 hours
- Yield: 8 1x
- Diet: Vegetarian
Description
Velvety cream cheese cake with balanced sweetness and tang – perfect for celebrations or a comforting indulgence!
Ingredients
For the Crust:
- 1 1/4 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
For the Filling:
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 cup sour cream
- 1 tablespoon all-purpose flour
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl. Mix until the texture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 8-10 minutes. Cool while preparing the filling.
- Make the Filling:
- Beat cream cheese and sugar together in a large bowl until smooth and creamy.
- Add eggs, one at a time, mixing well after each.
- Mix in vanilla extract, sour cream, and flour until fully combined. Avoid overmixing.
- Assemble and Bake:
- Pour the filling over the cooled crust, smoothing the top.
- Bake for 40-45 minutes, until edges are set and the center is slightly jiggly.
- Cool and Chill:
- Cool the cake to room temperature, then refrigerate for at least 4 hours or overnight to set.
- Serve:
- Remove the springform pan and slice. Serve plain or with garnishes like fresh fruit, whipped cream, or chocolate drizzle.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: Cheese Cake