Here’s a simple and delicious way to make a cream cheese cake — it’s rich, creamy, and perfect for any occasion:
🧾 Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs (or digestive biscuits, crushed)
- ⅓ cup sugar
- 6 tbsp butter, melted
For the filling:
- 16 oz (450 g) cream cheese, softened
- 1 cup sugar
- 2 tsp vanilla extract
- 3 large eggs
- ½ cup sour cream or heavy cream (optional for extra creaminess)
For the topping (optional):
- Fruit preserves, fresh berries, chocolate ganache, or caramel sauce
🍰 Instructions
- Prepare the crust:
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs, sugar, and melted butter.
- Press firmly into the bottom of a 9-inch springform pan.
- Bake for 8–10 minutes, then let cool.
- Make the filling:
- Beat cream cheese until smooth and creamy.
- Add sugar and beat until combined.
- Mix in vanilla, then add eggs one at a time, blending gently.
- Stir in sour cream or heavy cream if using.
- Bake:
- Pour the filling over the cooled crust.
- Bake at 325°F (160°C) for 50–60 minutes, or until the center is almost set (it may jiggle slightly).
- Turn off the oven and let the cake cool inside for 1 hour to prevent cracking.
- Chill:
- Refrigerate for at least 4 hours, preferably overnight.
- Serve:
- Remove from pan, top with your choice of fruit, chocolate, or caramel, slice, and enjoy!
💡 Tips:
- Use room-temperature cream cheese to avoid lumps.
- For a lighter version, you can whip the cream separately and fold it into the cream cheese mixture.
- Adding a water bath while baking can help prevent cracks.
If you want, I can also give you a quick no-bake version that’s even easier and super creamy. Do you want me to?
