Here’s a classic cream cheese cake recipe! I’ll assume you mean the baked, cheesecake-style dessert.
Ingredients
Crust:
- 1 ½ cups (150 g) graham cracker crumbs (or digestive biscuits, finely crushed)
- ¼ cup (50 g) granulated sugar
- ½ cup (115 g) unsalted butter, melted
Filling:
- 24 oz (680 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup (120 ml) sour cream or heavy cream
Optional topping:
- Fresh berries, fruit compote, chocolate ganache, or caramel sauce
Instructions
- Preheat oven to 325°F (160°C).
- Make the crust:
- Mix graham cracker crumbs, sugar, and melted butter until combined.
- Press mixture into the bottom of a 9-inch (23 cm) springform pan.
- Bake for 8–10 minutes, then let cool slightly.
- Prepare the filling:
- Beat softened cream cheese in a large bowl until smooth and creamy.
- Gradually add sugar and beat until combined.
- Mix in vanilla extract.
- Add eggs one at a time, mixing on low speed to avoid overbeating.
- Stir in sour cream or heavy cream until smooth.
- Assemble and bake:
- Pour filling over the cooled crust.
- Bake for 50–60 minutes, or until the center is almost set (slightly jiggly in the middle).
- Turn off the oven, leave the cheesecake inside for 1 hour to cool slowly (prevents cracking).
- Chill:
- Remove from oven and let cool to room temperature.
- Refrigerate for at least 4 hours or overnight.
- Serve:
- Remove from springform pan, top with fruit, sauces, or whipped cream, and slice to serve.
💡 Tips for a smooth cheesecake:
- Make sure cream cheese is completely softened to avoid lumps.
- Don’t overmix after adding eggs; overmixing can cause cracks.
- A water bath (bain-marie) can help create a super creamy texture without cracking.
If you want, I can also give you a no-bake version that’s faster and just as creamy. It’s perfect if you don’t want to turn on the oven. Do you want me to share that version too?
