Cream Cheese Cake Recipe – Rich, Creamy & Irresistible

🧁 Cream Cheese Cake Recipe – Rich, Creamy & Irresistible

Introduction

Cream Cheese Cake, also known simply as cheesecake, is a timeless dessert that brings joy to gatherings, special occasions, or even just a cozy weekend treat. Its creamy texture, rich flavor, and buttery crust make it a crowd favorite. Whether you’re new to baking or an experienced home cook, this recipe guides you step-by-step to create a foolproof, luscious cream cheese cake that will melt in your mouth.

Let’s dive into how you can make this classic dessert from scratch and impress your guests (or just yourself!) with a slice of creamy perfection.

🍰 Ingredients:

For the crust:

• 1½ cups graham cracker crumbs (or digestive biscuits)

• ¼ cup granulated sugar

• ½ cup unsalted butter, melted

For the filling:

• 4 packages (8 oz each) cream cheese, softened

• 1 cup granulated sugar

• 1 tsp vanilla extract

• 4 large eggs

• ⅔ cup sour cream

• ⅔ cup heavy cream

• 2 tbsp all-purpose flour (optional, for stability)

Optional Toppings:

• Fresh berries

• Fruit compote

• Caramel or chocolate drizzle

• Whipped cream

🥣 Preparation:

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (160°C).

2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand.

3. Press the mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon or a glass to compact it tightly.

4. Bake the crust for 10 minutes, then remove and let it cool while preparing the filling.

Step 2: Prepare the Cream Cheese Filling

1. In a large bowl, beat the softened cream cheese until smooth and creamy (about 2-3 minutes).

2. Add the sugar and vanilla extract, and continue to beat until well incorporated.

3. Add the eggs, one at a time, beating slowly after each addition.

4. Stir in sour cream, heavy cream, and flour (if using). Mix gently until smooth. Avoid over-mixing, which can cause cracks.

Step 3: Assemble and Bake

1. Pour the cream cheese filling over the prepared crust.

2. Tap the pan gently on the counter to release any air bubbles.

3. Place the pan in a larger roasting pan and fill the outer pan with hot water halfway up the sides of the springform pan (this is a water bath or “bain-marie” to prevent cracking).

4. Bake for 55–70 minutes, or until the center is almost set but still slightly jiggly.

Step 4: Cool and Chill

1. Turn off the oven and crack the oven door open. Let the cake sit in the oven for 1 hour.

2. Remove the cheesecake from the water bath and let it cool to room temperature.

3. Refrigerate for at least 4 hours, preferably overnight, to allow it to set completely.

Step 5: Add Toppings and Serve

1. Once chilled, remove the cake from the springform pan.

2. Top with fresh berries, fruit compote, or your favorite topping.

3. Slice with a hot knife for clean edges and serve chilled.

🌀 Variation:

• No-Bake Version: Use a gelatin-set cream cheese filling with whipped cream and skip the baking entirely.

• Chocolate Swirl: Add melted chocolate and swirl it through the filling for a decadent twist.

• Lemon Zest: Mix in lemon juice and zest for a refreshing citrus version.

• Oreo Cheesecake: Use crushed Oreos in the crust and chunks in the filling for a cookies-and-cream delight.

• Mini Cheesecakes: Use muffin tins to make individual servings.

🍳 COOKING Note:

• Room temperature ingredients are key for a smooth filling.

• Avoid over-mixing the batter to reduce the risk of cracks.

• The water bath helps maintain even baking and prevents drying out or cracking.

• If cracks appear, don’t worry! Toppings like whipped cream or berries can cover imperfections.

🍽️ Serving Suggestions:

• Serve with a drizzle of raspberry or blueberry sauce.

• Pair with a cup of strong coffee or dessert wine.

• Add a dollop of whipped cream for extra indulgence.

• Garnish with mint leaves for a fresh touch.

💡 Tips:

• To cut clean slices, dip your knife in hot water and wipe it clean between slices.

• Let the cheesecake sit at room temperature for 15 minutes before serving.

• Use parchment paper at the bottom of your springform pan for easy removal.

• Want a more rustic texture? Use ricotta cheese or mascarpone for part of the cream cheese.

• Cheesecake stores well! Keep refrigerated for up to 5 days or freeze slices individually wrapped.

⏱️ Prep Time:

20 minutes

⏲️ Cooking Time:

60 minutes

🕒 Total Time:

6 hours (including chilling time)

🍽️ Nutritional Information (Per Slice, approx.):

Calories: 450
Protein: 6g
Sodium: 220mg
Fat: 32g
Carbohydrates: 35g
Sugar: 24g
(Note: Values may vary based on specific ingredients used.)

❓ FAQs

Q: Can I make cream cheese cake without a water bath?
Yes, but using a water bath helps prevent cracks. If skipping it, place a pan of water on a lower rack to add moisture to the oven.

Q: How do I know when it’s done?
The edges should be firm and the center slightly jiggly. It will firm up as it cools and chills.

Q: Can I freeze cream cheese cake?
Yes! Freeze whole or by the slice, tightly wrapped in plastic and foil. Thaw in the fridge overnight before serving.

Q: What if my cheesecake cracks?
No problem! Cover it with fruit, whipped cream, or ganache. It still tastes amazing.

Q: Can I use low-fat cream cheese?
You can, but the texture and richness may be affected. For the best result, stick with full-fat cream cheese.

🧾 Conclusion

This Cream Cheese Cake recipe is a delicious classic that never goes out of style. With a buttery graham cracker crust and smooth, luscious filling, it’s the perfect dessert for any occasion. Whether you’re hosting a party, celebrating a holiday, or just craving something sweet, this recipe delivers every single time. Follow the detailed steps and pro tips above, and you’ll have a show-stopping cheesecake that’s as satisfying to make as it is to eat.

Print