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Homemade Cream Cheese Cake

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  • Author: KimEasy
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 5 hours 20 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Homemade Cream Cheese Cake is rich, creamy, and delightfully smooth with a dense yet fluffy texture. Made with simple ingredients, it’s the perfect dessert for any occasion, offering a classic, melt-in-your-mouth cheesecake experience.

Ingredients

Units Scale
  • 2 cups (200g) graham cracker crumbs
  • 1/2 cup (115g) unsalted butter, melted
  • 2 tbsp granulated sugar

For the Cream Cheese Filling:

  • 4 packages (8 oz each) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (240g) sour cream, at room temperature
  • 1 tsp pure vanilla extract
  • 4 large eggs, at room temperature
  • 2 tbsp all-purpose flour
  • 1/4 cup (60ml) heavy cream

Instructions

  1. Prepare the Crust:
    • Preheat the oven to 325°F (163°C).
    • In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
    • Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan.
    • Bake the crust for 10 minutes, then set aside to cool.
  2. Make the Cream Cheese Filling:
    • In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
    • Add sugar and continue to beat until fully incorporated.
    • Mix in sour cream and vanilla extract until smooth.
    • Add eggs one at a time, mixing on low speed after each addition (don’t overmix).
    • Sift in the flour and gently fold it in.
    • Finally, add the heavy cream and mix until just combined.
  3. Bake the Cheesecake:
    • Pour the batter over the cooled crust and smooth the top with a spatula.
    • Place the springform pan into a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform pan (creating a water bath).
    • Bake for 55–70 minutes or until the edges are set and the center is slightly jiggly.
    • Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.
  4. Chill and Serve:
    • Remove the cheesecake from the water bath and let it cool completely at room temperature.
    • Refrigerate for at least 4 hours, preferably overnight.
    • Release from the springform pan, slice, and enjoy!

Notes

  • For a crack-free top, ensure ingredients are at room temperature and avoid overmixing the batter.
  • You can top the cheesecake with fresh fruit, whipped cream, or fruit compote for added flavor.
  • To easily slice, dip a sharp knife in hot water and wipe clean between cuts.

Find it online: https://newsvks.com/homemade-cream-cheese-cake/