Here’s a dreamy Cream Cheese Cake recipe that’s rich, velvety, and slightly tangy—perfect for cheesecake lovers! Choose between a classic baked version or a no-bake option.
Crust:
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1 ½ cups (150g) graham cracker crumbs
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⅓ cup (75g) melted butter
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2 tbsp sugar
Filling:
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24 oz (680g) cream cheese, room temp
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1 cup (200g) sugar
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3 eggs, room temp
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1 tsp vanilla extract
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½ cup (120ml) sour cream
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2 tbsp all-purpose flour (optional, for stability)
Instructions:
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Crust: Mix crumbs, butter, and sugar. Press into a 9-inch springform pan. Bake at 325°F (160°C) for 10 mins. Cool.
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Filling: Beat cream cheese + sugar until smooth. Add eggs one at a time, then vanilla, sour cream, and flour (if using).
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Bake: Pour over crust. Bake 45-55 mins (edges set, center slightly jiggly).
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Cool: Turn off oven, crack the door, and let sit 1 hour. Chill 4+ hours.
❄️ No-Bake Cream Cheese Cake
Crust: Same as above (no baking needed—just chill).
Filling:
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16 oz (450g) cream cheese, softened
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1 cup (240ml) heavy cream, whipped
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½ cup (60g) powdered sugar
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1 tsp vanilla
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1 tbsp lemon juice (optional, for tang)
Instructions:
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Whip cream cheese + sugar until smooth. Fold in whipped cream + vanilla.
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Pour over crust. Chill 4+ hours.
🌟 Flavor Variations
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Berry Swirl: Add ¼ cup berry puree before baking.
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Lemon Blueberry: Mix in zest + top with blueberries.
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Chocolate Chip: Fold in ½ cup mini chocolate chips.
💡 Pro Tips
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Room temp ingredients prevent lumps.
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Water bath (for baked) avoids cracks.
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Serve chilled with fresh fruit or caramel sauce!