Cream Cheese Cake
Delightfully rich and oh-so-creamy, this Cream Cheese Cake is the perfect dessert for any occasion. Featuring a buttery graham cracker crust and a velvety cream cheese filling, this classic cheesecake recipe is baked to perfection with a foolproof water bath technique that ensures a smooth, crack-free surface. Hints of vanilla and a touch of sour cream add a subtle tang and depth of flavor, balancing the sweetness for a truly irresistible bite. With just 25 minutes of prep time and simple ingredients like softened cream cheese, granulated sugar, and eggs, this elegant dessert is surprisingly easy to make. Serve it chilled, topped with fresh fruit or whipped cream, to impress your guests with its silky texture and timeless taste. Whether you're celebrating or just treating yourself, this homemade cheesecake is guaranteed to satisfy your sweet cravings! Keywords: Cream Cheese Cake, cheesecake recipe, classic cheesecake, easy cheesecake, homemade dessert.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 200 grams Graham crackers
- 100 grams Unsalted butter, melted
- 500 grams Cream cheese, softened
- 150 grams Granulated sugar
- 15 grams All-purpose flour
- 2 teaspoons Vanilla extract
- 3 large Eggs
- 120 grams Sour cream
Directions
Step 1
Preheat your oven to 160°C (320°F) and grease a 9-inch (23 cm) springform pan. Line the bottom with parchment paper for easy removal.
Step 2
Crush the graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and rolling with a rolling pin.
Step 3
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.
Step 4
Press the crumb mixture firmly into the bottom of the prepared springform pan to form the crust. Chill in the refrigerator while preparing the filling.
Step 5
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy.
Step 6
Add the granulated sugar and flour to the cream cheese, and beat until fully combined.
Step 7
Mix in the vanilla extract. Then add the eggs one at a time, beating well after each addition.
Step 8
Stir in the sour cream and continue mixing until the batter is smooth and well-blended.
Step 9
Pour the cream cheese batter over the prepared crust, smoothing the top with a spatula.
Step 10
Place the springform pan in a larger roasting pan. Add hot water to the roasting pan until it reaches halfway up the sides of the springform pan (this helps prevent cracking).
Step 11
Bake in the preheated oven for 60 minutes, or until the edges are set but the center is still slightly jiggly.
Step 12
Turn off the oven and leave the cake inside with the door slightly ajar for 1 hour to cool gradually.
Step 13
Remove the cheesecake from the roasting pan and allow it to cool completely at room temperature. Then refrigerate for at least 4 hours or overnight.
Step 14
Once chilled, carefully remove the cheesecake from the springform pan, slice, and serve. Optional: Top with fresh fruit, whipped cream, or fruit compote for additional flavor.
Nutrition Facts
| Serving size | (1243.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4558.2 |
| Total Fat 334.5g | 0% |
| Saturated Fat 183.3g | 0% |
| Polyunsaturated Fat 15.1g | |
| Cholesterol 1389.9mg | 0% |
| Sodium 2702.5mg | 0% |
| Total Carbohydrate 344.4g | 0% |
| Dietary Fiber 3.4g | 0% |
| Total Sugars 256.2g | |
| Protein 66.4g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 822.0mg | 0% |
| Iron 9.5mg | 0% |
| Potassium 944.2mg | 0% |
Source of Calories