Cream Cheese Cake is a luscious, velvety dessert that combines the richness of cream cheese with the lightness of a classic sponge or graham cracker crust. Unlike traditional cheesecakes that are dense and heavy, this version strikes a perfect balance—smooth, creamy, and slightly tangy with a melt-in-your-mouth texture. Whether served plain, topped with fresh berries, or drizzled with fruit compote or chocolate ganache, this cake is a showstopper. It’s ideal for birthdays, holidays, or any time you want to impress with a dessert that’s both elegant and comforting.
Ingredients:
For the Crust:
- 1 ½ cups (150g) graham cracker crumbs (or digestive biscuits)
- ¼ cup (50g) granulated sugar
- ½ cup (115g) unsalted butter, melted
- ½ tsp cinnamon (optional)
For the Cream Cheese Filling:
- 4 packages (8 oz each / 900g total) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 cup (240ml) sour cream, room temperature
- 1 tsp vanilla extract
- 4 large eggs, room temperature
- 2 tbsp all-purpose flour (optional, for structure)
- 1 tbsp lemon juice (optional, for brightness)
For the Topping (Optional):
- Fresh berries (strawberries, blueberries, raspberries)
- Fruit compote or jam
- Whipped cream
- Chocolate ganache
Instructions:
1. Prepare the Crust
Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and cinnamon (if using). Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan. Use the bottom of a glass or measuring cup to compact it evenly. Bake the crust for 10 minutes, then remove and let cool while you prepare the filling.
2. Make the Cream Cheese Filling
In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2–3 minutes. Scrape down the sides of the bowl to ensure there are no lumps. Add the sugar and continue beating until fully incorporated.
Next, add the sour cream, vanilla extract, and lemon juice (if using). Mix until smooth. Add the eggs one at a time, beating on low speed after each addition just until combined. Do not overmix—this can incorporate too much air and cause cracking. If using flour, sift it in and mix gently.
3. Assemble and Bake
Pour the cream cheese filling over the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
Place the springform pan in a larger roasting pan and fill the outer pan with hot water halfway up the sides of the cheesecake pan (this water bath helps prevent cracking). Carefully transfer to the oven and bake for 55–70 minutes, or until the edges are set and the center is slightly jiggly.
4. Cool Gradually
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. Then remove it from the water bath and let it cool completely at room temperature. Once cooled, cover and refrigerate for at least 4 hours or overnight for best results.
5. Serve and Garnish
Run a knife around the edge of the cake before releasing the springform pan. Slice with a warm, clean knife for neat edges. Serve plain or top with your favorite garnishes—fresh berries, fruit compote, whipped cream, or a drizzle of chocolate ganache.
Tips for Success:
- Use full-fat cream cheese and sour cream for the creamiest texture.
- Always bring ingredients to room temperature for a smooth, lump-free batter.
- Avoid overmixing to prevent cracks and a dense texture.
- For a flavor twist, add a swirl of raspberry puree or lemon zest to the batter before baking.
Serving Suggestions:
- Pair with coffee or espresso for a café-style dessert.
- Serve with a berry coulis or citrus glaze for a refreshing contrast.
- Add a layer of caramelized bananas or toasted nuts for extra indulgence.
Would you like a chocolate swirl version, a no-bake variation, or a mini cheesecake adaptation next? I’d love to help you customize it!