Ah, a **cream cheese cake**—are you thinking of a **classic cheesecake** or a simpler **cream cheese-flavored cake** (like a soft, moist layer cake)? I can give you a full recipe for either.
Here’s a **classic baked cheesecake recipe**:
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### **Classic Cream Cheese Cake (Cheesecake)**
#### **Ingredients**
**Crust:**
* 1 ½ cups (150 g) graham cracker crumbs
* ¼ cup (50 g) granulated sugar
* ½ cup (115 g) unsalted butter, melted
**Filling:**
* 4 (8 oz / 225 g) packages cream cheese, softened
* 1 cup (200 g) granulated sugar
* 1 tsp vanilla extract
* 4 large eggs
* 2/3 cup (160 ml) sour cream
* 2/3 cup (160 ml) heavy cream
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#### **Instructions**
**1. Prepare the crust**
1. Preheat oven to 325°F (160°C).
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
3. Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan.
4. Bake for 10 minutes, then let it cool while preparing the filling.
**2. Make the filling**
1. In a large mixing bowl, beat cream cheese until smooth and creamy.
2. Add sugar and vanilla extract, beat until fully incorporated.
3. Add eggs one at a time, mixing just until combined.
4. Gently fold in sour cream and heavy cream until smooth.
**3. Bake the cheesecake**
1. Pour filling over the cooled crust.
2. Bake for 55–65 minutes, until the edges are set but the center slightly jiggles.
3. Turn off the oven, crack the door, and let cheesecake cool inside for 1 hour (prevents cracking).
**4. Chill**
* Refrigerate for at least 4 hours, preferably overnight, before removing the springform pan.
**5. Serve**
* Top with fruit, chocolate sauce, caramel, or leave plain. Slice carefully with a warm knife for clean edges.
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If you want, I can also give you a **no-bake cream cheese cake version** that’s much faster and doesn’t require an oven. That one’s creamy and dreamy too.
Do you want the no-bake version as well?
