Ah, Cream Cheese Cake—rich, smooth, and creamy, often similar to a cheesecake but can be lighter depending on the recipe. 🍰
Classic Cream Cheese Cake
Ingredients
Crust (optional)
- 1½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup butter, melted
Filling
- 16 oz (450g) cream cheese, softened
- ¾ cup sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ cup sour cream or heavy cream (optional, for extra creaminess)
Instructions
- Prepare the Crust (Optional)
- Mix graham cracker crumbs, sugar, and melted butter.
- Press into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 8–10 minutes, then let cool.
- Make the Filling
- Beat cream cheese until smooth.
- Add sugar and beat until creamy.
- Add eggs one at a time, then vanilla and sour cream/heavy cream (if using).
- Assemble and Bake
- Pour filling over crust (or directly into greased pan if skipping crust).
- Bake at 325°F (160°C) for 45–55 minutes or until center is set but slightly jiggly.
- Cool
- Let cake cool to room temperature, then refrigerate at least 3–4 hours (overnight is best).
- Serve
- Top with fresh fruit, fruit compote, chocolate drizzle, or whipped cream.
Optional Variations
- Lemon Cream Cheese Cake: Add 2 tbsp lemon juice and 1 tsp lemon zest.
- Chocolate Cream Cheese Cake: Fold in ½ cup melted chocolate or cocoa powder.
- Mini Cheesecakes: Bake in muffin tins for individual servings.
If you want, I can also give a no-bake cream cheese cake version that’s creamy and ready in about 30 minutes.
Do you want me to do that?
