Description
A Cream Cheese Cake is a type of cheesecake made with a base of cream cheese, sugar, eggs, and other ingredients like sour cream or vanilla. The texture is rich, dense, and smooth, with a deliciously sweet and tangy flavor. The combination of the creamy filling and crunchy graham cracker crust makes it a balanced dessert that appeals to both texture and flavor lovers. Unlike many other cakes, cream cheese cakes are baked at a low temperature to maintain their rich texture and avoid cracks on the surface.
Ingredients
For the Crust:
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1 1/2 cups graham cracker crumbs
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1/4 cup sugar
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1/2 cup unsalted butter (melted)
For the Filling:
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3 (8 oz) packages cream cheese, softened
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1 cup sugar
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1 tsp vanilla extract
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3 large eggs
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1 cup sour cream
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1/4 cup all-purpose flour
Optional Topping:
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Fresh berries (strawberries, blueberries, raspberries)
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Whipped cream
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Chocolate shavings
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Caramel sauce
Instructions
First, preheat your oven to 325°F (165°C). While the oven is warming up, lightly grease a 9-inch springform pan. The springform pan is ideal for cheesecakes because it allows you to easily remove the cake once it’s baked and cooled. Set the pan aside.
In a medium-sized bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir the mixture until it’s evenly combined, and the crumbs are fully coated with the butter. Once mixed, press the crumb mixture firmly into the bottom of the prepared pan. You can use the back of a spoon or the bottom of a glass to press the crumbs down evenly.
Place the pan in the oven and bake the crust for 10 minutes. Afterward, remove it from the oven and allow it to cool while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, which should take about 2-3 minutes. Scrape down the sides of the bowl to ensure all the cream cheese is mixed in.
Next, add the sugar and vanilla extract, and continue to beat until fully combined and smooth.
Add the eggs, one at a time, making sure to beat well after each addition. Then, mix in the sour cream and flour, ensuring the batter is just combined and smooth.
Once your crust has cooled, pour the cream cheese mixture over the crust in the springform pan. Smooth the top of the batter with a spatula to make it even.
Place the cheesecake in the preheated oven and bake for approximately 50-60 minutes. The cheesecake is done when the edges are set, but the center is still slightly wobbly. To prevent cracks, it is essential to avoid overbaking.
Turn off the oven and leave the cheesecake in the oven for another hour to cool gradually. This step is crucial for achieving a smooth, crack-free top.
After an hour, remove the cheesecake from the oven and let it cool to room temperature. Once it’s cooled, refrigerate it for at least 4 hours, but for best results, allow it to chill overnight to ensure it is fully set and firm.
Before serving, carefully remove the cheesecake from the springform pan and transfer it to a serving platter. You can optionally top the cheesecake with fresh berries, whipped cream, chocolate shavings, or a drizzle of caramel sauce to enhance its flavor and presentation.
Notes
For extra flavor, consider adding a splash of vanilla extract or a hint of lemon zest to the batter. You can also top the cake with fresh berries, fruit compote, or a dusting of powdered sugar before serving. Chill for a few hours for best texture and taste!
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Classic Cream Cheese Cake Recipe