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-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • ½ cup sour cream (optional, for extra creaminess)

Instructions

  1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
  2. Make the crust: In a bowl, combine graham cracker crumbs and ¼ cup sugar. Stir in melted butter until evenly combined. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then remove and let cool slightly.
  3. Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add 1 cup sugar and beat until well combined. Mix in vanilla extract.
  4. Add eggs one at a time, beating on low speed after each addition just until blended. Do not overmix. If using, gently fold in the sour cream.
  5. Bake: Pour the cream cheese mixture over the crust. Smooth the top with a spatula. Bake for 50–60 minutes or until the center is almost set but still slightly jiggly.
  6. Cool: Turn off the oven, crack the oven door slightly, and let the cake cool inside for 1 hour. This helps prevent cracks. Then remove and cool completely at room temperature.
  7. Chill: Cover and refrigerate for at least 4 hours or overnight for best results.
  8. Serve: Carefully remove the springform pan ring. Slice and serve plain or with your favorite toppings like fresh berries, fruit sauce, or whipped cream.

If you’d like, I can help you add flavor variations — just ask!

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