Cream Cheese Cake

Cream Cheese Cake recipe that’s rich, creamy, and perfect for any occasion:

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Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup (1 stick) unsalted butter, melted

For the Filling:

• 24 oz (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1 cup sour cream
• ¼ cup all-purpose flour (optional, for stability)

Optional Topping:

• Fresh berries, fruit compote, or caramel/chocolate drizzle

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Instructions

1. Preheat oven:
   Preheat your oven to 325°F (163°C).
2. Make the crust:
   • In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
   • Press firmly into the bottom of a 9-inch springform pan.
   • Bake for 10 minutes, then remove and let cool slightly.
3. Prepare the filling:
   • In a large mixing bowl, beat cream cheese until smooth and creamy.
   • Add sugar and vanilla, beating until fully combined.
   • Beat in eggs one at a time, mixing just until combined.
   • Add sour cream (and flour, if using) and mix gently until smooth.
4. Bake the cake:
   • Pour the cream cheese mixture over the crust.
   • Place in the oven and bake for 55–65 minutes, or until the center is almost set (it will slightly jiggle).
   • Optional: Place a pan of water on the lower rack for a water bath to prevent cracking.
5. Cool & chill:
   • Let the cheesecake cool to room temperature for 1–2 hours.
   • Refrigerate for at least 4 hours, preferably overnight.
6. Serve:
   • Remove from springform pan, top with berries or desired toppings, and slice carefully.

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💡 Tips:

• Make sure the cream cheese is fully softened for a smooth filling.
• Avoid overmixing after adding eggs to prevent cracks.
• For extra richness, use heavy cream instead of sour cream.

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