Classic Cream Cheese Cake (Cheesecake-Style)
Introduction
Cream cheese cake, often called cheesecake, is a rich, velvety dessert with a buttery crust and smooth filling. It’s perfect for special occasions or when you want a luxurious treat at home. This version uses a graham cracker crust and a classic cream cheese filling that bakes slowly to perfection. It’s simple to make if you follow the steps carefully and allow enough time for chilling, which ensures that signature creamy texture.
Preparation: 20 minutes
Baking: 55–65 minutes
Cooling & Chilling: 4–6 hours (or overnight for best results)
Total Time: ~6–7 hours (mostly inactive)
Ingredients
For the crust:
1 ½ cups (150g) graham cracker crumbs (or digestive biscuits, crushed)
¼ cup (50g) granulated sugar
½ cup (115g) unsalted butter, melted
For the filling:
4 packages (8 oz each / 900g total) cream cheese, softened
1 cup (200g) granulated sugar
1 tsp vanilla extract
4 large eggs, room temperature
⅔ cup (160ml) sour cream
⅔ cup (160ml) heavy cream
Instructions
Prepare the crust (10 minutes)
Preheat oven to 325°F (160°C).
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
Press mixture firmly into the bottom of a 9-inch (23 cm) springform pan. Use the back of a spoon or flat-bottom glass.
Bake for 10 minutes, then set aside to cool slightly.
Make the filling (10 minutes)
In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth and fluffy (about 2 minutes).
Add sugar and vanilla extract, mixing until incorporated.
Add eggs one at a time, mixing on low speed after each addition (do not overbeat).
Blend in sour cream and heavy cream until smooth.
Bake the cake (55–65 minutes)
Pour filling into prepared crust.
Place springform pan on a baking sheet. For best results, use a water bath (wrap pan in foil, place inside a larger pan with hot water).
Bake for 55–65 minutes, or until edges are set but the center is slightly jiggly.
Cooling & chilling (4–6 hours)
Turn off the oven, crack the oven door, and let cheesecake cool inside for 1 hour (prevents cracking).
Remove, let cool completely at room temperature.
Refrigerate at least 4–6 hours, preferably overnight.
Optional Toppings
Fresh berries with a dusting of powdered sugar
Strawberry or blueberry sauce
Caramel drizzle
Whipped cream
Tips
Always use room temperature cream cheese for a smooth batter.
Don’t overmix after adding eggs—this prevents cracks.
A water bath helps keep the cheesecake creamy and prevents browning.
Chill overnight for the best flavor and texture.