Baked Cream Cheese Cake (Classic Cheesecake)
Ingredients
Crust:
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1 ½ cups graham cracker crumbs (or digestive biscuits, finely crushed)
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¼ cup granulated sugar
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6 tbsp unsalted butter, melted
Filling:
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16 oz (450 g) cream cheese, softened
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¾ cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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½ cup sour cream (optional for extra creaminess)
Topping (optional):
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Fresh berries, fruit compote, or chocolate drizzle
Instructions
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Preheat Oven
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Preheat oven to 325°F (160°C).
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Grease a 9-inch springform pan.
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Make the Crust
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Mix graham cracker crumbs, sugar, and melted butter until well combined.
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Press evenly into the bottom of the springform pan.
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Bake for 8–10 minutes, then let cool slightly.
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Prepare the Filling
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Beat the cream cheese until smooth.
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Add sugar gradually, then beat in eggs one at a time.
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Mix in vanilla and sour cream until smooth and creamy.
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Bake
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Pour the filling over the crust.
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Bake for 50–60 minutes, until the edges are set but the center slightly jiggles.
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Turn off the oven, crack the door, and let the cake cool inside for 1 hour (prevents cracking).
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Chill
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Refrigerate for at least 4 hours or overnight.
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Add toppings before serving.
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No-Bake Cream Cheese Cake (Quick & Easy)
Ingredients
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2 cups graham cracker crumbs
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½ cup unsalted butter, melted
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16 oz (450 g) cream cheese, softened
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1 cup powdered sugar
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1 tsp vanilla extract
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1 ½ cups whipped cream or heavy cream, whipped
Instructions
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Mix crust ingredients, press into a 9-inch pan, and chill for 30 minutes.
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Beat cream cheese, powdered sugar, and vanilla until smooth.
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Fold in whipped cream gently.
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Spread filling over the crust and chill 4–6 hours until firm.
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Decorate with fruit or chocolate before serving.
💡 Tips:
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Always soften cream cheese to avoid lumps.
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For extra smooth texture, strain the batter through a sieve before baking.
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Run a knife around the edge before removing the springform to prevent cracks.
If you want, I can give you a gluten-free version or even a low-sugar keto-style cream cheese cake that’s still ultra-creamy. Do you want me to do that?
