by: Lina

Cream Cheese Cake

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Cream Cheese Cake

Raise your hand if you’ve ever tasted something so creamy and dreamy that it just instantly brightens your day! That’s exactly what this Cream Cheese Cake does—it’s that silky, lush dessert that feels like a gentle hug after a long week. I stumbled upon this gem while experimenting one rainy afternoon, and since then, it’s been my go-to whenever I want something rich but not too heavy. The crumbly, buttery crust paired with the luscious cream cheese filling is seriously next level. Plus, it’s surprisingly simple to pull off, even if you’re juggling a million things in the kitchen! Trust me, once you make this, you’ll find yourself smiling every time you cut a slice.

Quick Facts

  • Yield: Serves 8
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes

Ingredients

For the Main Dish:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 16 oz cream cheese, softened
  • ¾ cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • ½ cup sour cream
  • 2 tbsp all-purpose flour

How I Make It

Step 1:

First, preheat your oven to 325°F. In a mixing bowl, combine the graham cracker crumbs, ¼ cup sugar, and melted butter until the crumbs are evenly moistened – it should feel like damp sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form a solid crust. I find using the bottom of a glass helps pack it down nicely and evenly.

Step 2:

Next up, beat the cream cheese in a large bowl until smooth and creamy. This step is key for that luscious texture, so make sure your cream cheese is well softened. Add in ¾ cup sugar and mix again until fully combined.

Step 3:

Now, add the eggs one at a time, beating just enough to incorporate. Over-mixing can lead to cracks later, so keep it gentle. Stir in the vanilla extract, sour cream, and flour until the batter is velvety smooth.

Step 4:

Pour this rich batter over the crust in your springform pan. Give the pan a gentle tap on the counter to release any air bubbles, which helps keep the texture silky and crack-free.

Step 5:

Bake for about 50 minutes, or until the edges are set but the center still jiggles slightly—kind of like Jell-O. This keeps the cheesecake creamy and soft.

Step 6:

Turn off the oven and crack the door open. Let the cake cool in the oven for an hour, then remove it to cool completely on a rack before chilling in the fridge for at least 4 hours. Patience here really pays off for the perfect slice.

Variations & Tips

  • Add zest of one lemon or orange for a fresh citrus twist.
  • Swirl in ½ cup of your favorite fruit preserves (like raspberry or blueberry) before baking.
  • Use graham cracker crumbs or finely crushed vanilla wafers for a different crust flavor.
  • To prevent cracks, avoid over-beating the eggs and cool the cake slowly.
  • Room temperature ingredients mix more smoothly, so plan ahead!

How I Like to Serve It

I love topping slices with a dollop of whipped cream and fresh berries during spring and summer, or a drizzle of warm caramel sauce in the fall. It’s also dreamy with a cup of strong coffee or chai tea in the afternoon for a little pick-me-up treat.

Notes

  • Store leftovers covered in the fridge for up to 5 days.
  • For an extra creamy texture, bake it in a water bath, but the recipe works great without one if you keep an eye on the bake.

Closing: This Cream Cheese Cake always hits the spot with its smooth texture and rich flavor—once you try it, it’s bound to be a new favorite in your dessert lineup!


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