Cream Cheese Cake
Delightfully rich and oh-so-creamy, this Cream Cheese Cake is the perfect dessert for any occasion. Featuring a buttery graham cracker crust and a velvety cream cheese filling, this classic cheesecake recipe is baked to perfection with a foolproof water bath technique that ensures a smooth, crack-free surface. Hints of vanilla and a touch of sour cream add a subtle tang and depth of flavor, balancing the sweetness for a truly irresistible bite. With just 25 minutes of prep time and simple ingredients like softened cream cheese, granulated sugar, and eggs, this elegant dessert is surprisingly easy to make. Serve it chilled, topped with fresh fruit or whipped cream, to impress your guests with its silky texture and timeless taste. Whether you're celebrating or just treating yourself, this homemade cheesecake is guaranteed to satisfy your sweet cravings! Keywords: Cream Cheese Cake, cheesecake recipe, classic cheesecake, easy cheesecake, homemade dessert.
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Recipe Information
Ingredients
- 200 grams Graham crackers
- 100 grams Unsalted butter, melted
- 500 grams Cream cheese, softened
- 150 grams Granulated sugar
- 15 grams All-purpose flour
- 2 teaspoons Vanilla extract
- 3 large Eggs
- 120 grams Sour cream
Instructions
Preheat your oven to 160°C (320°F) and grease a 9-inch (23 cm) springform pan. Line the bottom with parchment paper for easy removal.
Crush the graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and rolling with a rolling pin.
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.
Press the crumb mixture firmly into the bottom of the prepared springform pan to form the crust. Chill in the refrigerator while preparing the filling.
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy.
Add the granulated sugar and flour to the cream cheese, and beat until fully combined.
Mix in the vanilla extract. Then add the eggs one at a time, beating well after each addition.
Stir in the sour cream and continue mixing until the batter is smooth and well-blended.
Pour the cream cheese batter over the prepared crust, smoothing the top with a spatula.
Place the springform pan in a larger roasting pan. Add hot water to the roasting pan until it reaches halfway up the sides of the springform pan (this helps prevent cracking).
Bake in the preheated oven for 60 minutes, or until the edges are set but the center is still slightly jiggly.
Turn off the oven and leave the cake inside with the door slightly ajar for 1 hour to cool gradually.
Remove the cheesecake from the roasting pan and allow it to cool completely at room temperature. Then refrigerate for at least 4 hours or overnight.
Once chilled, carefully remove the cheesecake from the springform pan, slice, and serve. Optional: Top with fresh fruit, whipped cream, or fruit compote for additional flavor.
Nutrition Facts
Calories |
575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 338 mg | 15% | |
| Total Carbohydrate | 43.1 g | 16% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 32.0 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 103 mg | 8% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 115 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
