Description
This Cream Cheese Cake is rich, smooth, and irresistibly creamy, featuring a buttery graham cracker crust and a velvety cream cheese filling. It’s the classic cheesecake everyone loves—simple to prepare, perfectly balanced, and ideal for celebrations or special desserts. With a crisp crust and a silky center, this recipe guarantees a bakery-quality result right at home.
Introduction
Cheesecake is one of the most beloved desserts for a reason. Its smooth texture and lightly sweet flavor make it timeless and crowd-pleasing. This recipe uses full-fat cream cheese and sour cream to achieve a luxurious consistency with just the right amount of tang. Following the gentle baking and cooling steps ensures a perfectly set cheesecake without cracks, making it a reliable treat for beginners and experienced bakers alike.
Why You’ll Love This Recipe
Creamy, smooth, and rich with a classic flavor
Easy to prepare with simple ingredients
Baked using a gentle method to prevent cracking
Perfect for gatherings, holidays, and special occasions
Customizable with toppings like fruit, chocolate, or caramel
Ingredients
Graham Cracker Crust
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
Cream Cheese Filling
24 ounces full-fat cream cheese, room temperature
1 cup granulated sugar
1 cup full-fat sour cream, room temperature
3 large eggs, room temperature
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
¼ teaspoon salt
Instructions
Preparing the Crust
Preheat the oven to 325°F (160°C).
Combine the graham cracker crumbs and sugar in a medium bowl.
Pour in the melted butter and mix until the texture resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then set aside to cool completely.
Making the Filling
Beat the cream cheese on medium-low speed until perfectly smooth, scraping the bowl often.
Add the sugar gradually and mix until combined.
Blend in the sour cream and vanilla until smooth.
Sprinkle in the flour and salt, mixing on low until just combined.
Add the eggs one at a time, mixing on low and avoiding overmixing.
Pour the filling over the cooled crust and smooth the top.
Baking
Bake for 45–55 minutes. The edges should look set while the center remains slightly jiggly.
Turn off the oven and crack the door open. Allow the cheesecake to cool inside for 1 hour.
Remove from the oven and run a thin knife around the edges to prevent cracking.
Let it cool completely at room temperature.
Cover and refrigerate for at least 6 hours, preferably overnight.
Variations
Add lemon zest or a tablespoon of lemon juice for a citrus twist.
Swirl in raspberry or strawberry puree for a fruity version.
Top with caramel sauce, chocolate ganache, or fresh berries.
Make a chocolate crust by using crushed chocolate cookies instead of graham crackers.
Tips for Best Results
Use room-temperature ingredients for a smooth filling.
Avoid overmixing to prevent cracks and excess air.
Bake at a low temperature for even cooking.
Chill overnight for the best texture and clean slices.
Storage Tips
Refrigerate in an airtight container for up to 5 days.
Freeze slices individually for up to 2 months. Thaw in the fridge before serving.
Serving Suggestions
Top with fresh fruit or berry compote.
Add whipped cream for a lighter contrast to the rich filling.
Serve with coffee or tea for a classic pairing.
FAQs
Why did my cheesecake crack?
Cracking often happens from overmixing, rapid temperature changes, or not cooling gradually.
Can I make this ahead of time?
Yes. Cheesecake is best the next day, making it ideal for preparing in advance.
Can I use low-fat ingredients?
It’s not recommended as it changes the texture and prevents the cheesecake from setting properly.
Conclusion
This Cream Cheese Cake is a beautifully creamy and classic dessert that never fails to impress. With a crisp graham cracker crust and a smooth, velvety filling, it’s perfect for any occasion. Follow the simple steps and tips to achieve a flawless cheesecake every time—rich, elegant, and incredibly satisfying.