Description
This Cream Cheese Cake is a decadent and irresistibly creamy dessert that’s surprisingly easy to make. Featuring a buttery graham cracker crust and a smooth, rich cream cheese filling, it’s the perfect classic baked cheesecake for any occasion. With simple ingredients and straightforward steps, this recipe yields a luscious, melt-in-your-mouth treat that can be topped with fresh berries or chocolate drizzle for an extra special touch.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup sour cream, room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
Instructions
- Preheat and prepare pan: Preheat the oven to 325 degrees Fahrenheit. Grease a 9-inch springform pan and wrap its outside with foil to prevent water from seeping in during the water bath.
- Make and bake crust: In a bowl, combine graham cracker crumbs, 1/2 cup granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Bake the crust in the preheated oven for 10 minutes. Remove and let it cool slightly.
- Beat cream cheese: In a large bowl, beat the softened cream cheese until smooth and creamy using an electric mixer.
- Add sugar and eggs: Add 1 cup granulated sugar to the cream cheese and beat until well incorporated. Then add the eggs one at a time, beating on low speed just until combined to avoid incorporating too much air.
- Add remaining ingredients: Mix in the sour cream, vanilla extract, all-purpose flour, and salt. Beat gently until the batter is smooth, taking care not to overbeat.
- Assemble cheesecake: Pour the cream cheese filling over the prepared crust in the springform pan and smooth the surface with a spatula.
- Prepare water bath and bake: Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the springform pan to create a water bath, which helps to bake the cheesecake evenly without cracking.
- Bake cheesecake: Bake for 55 to 65 minutes, or until the center is slightly jiggly but set around the edges.
- Cool in oven: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking from sudden temperature changes.
- Chill before serving: Remove the cheesecake from the oven and water bath, then refrigerate for at least 4 hours or overnight to allow it to fully set before slicing.
Notes
- For best results, ensure all ingredients are at room temperature to prevent lumps in the batter.
- You can top the cheesecake with fresh berries, fruit compote, or a chocolate drizzle before serving for extra flavor and presentation.
- Store the cheesecake covered in the refrigerator for up to 4 days.
