Homemade Cream Cheese Cake

Why You’ll Love This Recipe

This homemade cream cheese cake is the perfect blend of rich, creamy, and slightly tangy flavors. Its smooth, velvety texture paired with a buttery crust makes it an irresistible dessert for any occasion. Whether you’re hosting a party or simply indulging in a sweet treat, this cake is sure to impress with its delightful taste and elegant presentation.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cream cheese
• Granulated sugar
• Eggs
• Vanilla extract
• Sour cream
• All-purpose flour
• Butter
• Graham crackers (for crust)
• A pinch of salt

Directions

1. Preheat your oven to 325°F (163°C).
2. Prepare the crust by crushing graham crackers and mixing them with melted butter and a pinch of sugar. Press the mixture firmly into the bottom of a springform pan.
3. In a large mixing bowl, beat the cream cheese until smooth and creamy.
4. Gradually add sugar, mixing well until fully incorporated.
5. Add eggs one at a time, beating after each addition.
6. Stir in vanilla extract and sour cream, mixing until the batter is smooth.
7. Add a small amount of flour and salt, folding gently to combine.
8. Pour the batter over the prepared crust and smooth the top with a spatula.
9. Place the pan in a water bath to prevent cracking and bake for about 55-60 minutes, or until the center is almost set.
10. Turn off the oven, leave the door slightly open, and let the cake cool gradually for an hour.
11. Refrigerate for at least 4 hours, preferably overnight, before serving.

Servings and Timing

• Servings: 12 slices
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Cooling & Chilling Time: 5 hours
• Total Time: 6 hours 20 minutes

Variations

• Lemon Cream Cheese Cake: Add fresh lemon juice and zest for a zesty twist.
• Berry Topped Cheesecake: Garnish with fresh berries and a berry glaze.
• Chocolate Swirl Cheesecake: Incorporate melted chocolate into the batter for a marbled effect.
• Nut Crust: Replace graham crackers with crushed pecans or almonds for added crunch.

Storage/Reheating

Store the cream cheese cake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before serving. Avoid reheating as this dessert is best enjoyed chilled.

FAQs

How do I prevent my cream cheese cake from cracking?

Use a water bath during baking and allow the cake to cool gradually in the oven with the door slightly open.

Can I make this recipe ahead of time?

Yes, this cake tastes even better the next day after chilling overnight.

What type of cream cheese should I use?

Full-fat cream cheese provides the best texture and flavor for this cake.

Can I freeze cream cheese cake?

Yes, freeze individual slices wrapped tightly for up to 2 months.

How long should I chill the cake before serving?

Chill for at least 4 hours, preferably overnight, for the best results.

Can I use a different crust instead of graham crackers?

Yes, try using crushed cookies or nuts for a unique twist.

Why did my cake sink in the middle?

Overmixing the batter or underbaking can cause the cake to sink.

Is it necessary to use a water bath?

While not mandatory, a water bath helps ensure even baking and prevents cracks.

Can I add flavors to the batter?

Absolutely, experiment with extracts, citrus zest, or chocolate for different flavors.

What should I do if the top browns too quickly?

Cover the cake loosely with foil during the last part of baking to prevent over-browning.

Conclusion

This homemade cream cheese cake is a decadent, crowd-pleasing dessert that’s perfect for any occasion. Its creamy texture and rich flavor are complemented by a versatile crust and endless topping options. Easy to make ahead and store, it’s a dessert that will quickly become a favorite in your recipe collection.

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