Cream Cheese Cake

Ingredients

  • 1 ½ cups graham cracker crumbs (or digestive biscuits, crushed)
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream (optional, for extra creaminess)
  • 2 tablespoons all-purpose flour (optional, for thicker texture)

Instructions

  1. Prepare the crust:
    • Preheat oven to 325°F (160°C).
    • In a bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter.
    • Press the mixture firmly into the bottom of a 9-inch springform pan.
    • Bake for 8–10 minutes. Remove and let cool slightly.
  2. Make the filling:
    • In a large bowl, beat softened cream cheese until smooth and creamy.
    • Add 1 cup sugar and mix until well combined.
    • Add eggs one at a time, mixing on low speed after each just until blended.
    • Mix in vanilla extract, sour cream, and flour (if using). Do not overmix.
  3. Bake the cheesecake:
    • Pour the filling over the cooled crust and smooth the top.
    • Bake for 50–60 minutes, or until the center is almost set but still slightly jiggly.
    • Turn off the oven, crack the oven door, and let the cake sit in the oven for 1 hour to prevent cracks.
  4. Chill and serve:
    • Remove from oven, let cool to room temperature, then refrigerate for at least 4 hours or overnight.
    • Run a knife around the edge before releasing the springform pan.
    • Slice, top with fresh fruit or fruit compote if desired, and enjoy!

If you’d like, I can give you variations — like adding a berry swirl or chocolate drizzle. Just say so!


Title: Cream Cheese Cake

Ingredients:

  • 1 ½ cups graham cracker crumbs (or digestive biscuits, crushed)
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream (optional, for extra creaminess)
  • 2 tablespoons all-purpose flour (optional, for thicker texture)

Instructions:

  1. Prepare the crust:
    • Preheat oven to 325°F (160°C).
    • In a bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter.
    • Press the mixture firmly into the bottom of a 9-inch springform pan.
    • Bake for 8–10 minutes. Remove and let cool slightly.
  2. Make the filling:
    • In a large bowl, beat softened cream cheese until smooth and creamy.
    • Add 1 cup sugar and mix until well combined.
    • Add eggs one at a time, mixing on low speed after each just until blended.
    • Mix in vanilla extract, sour cream, and flour (if using). Do not overmix.
  3. Bake the cheesecake:
    • Pour the filling over the cooled crust and smooth the top.
    • Bake for 50–60 minutes, or until the center is almost set but still slightly jiggly.
    • Turn off the oven, crack the oven door, and let the cake sit in the oven for 1 hour to prevent cracks.
  4. Chill and serve:
    • Remove from oven, let cool to room temperature, then refrigerate for at least 4 hours or overnight.
    • Run a knife around the edge before releasing the springform pan.
    • Slice, top with fresh fruit or fruit compote if desired, and enjoy!

If you’d like, I can give you variations — like adding a berry swirl or chocolate drizzle. Just say so!

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