Cream Cheese Cake

🍰 Cream Cheese Cake Recipe: Dreamy, Decadent, and Easy to Make!

There’s something undeniably luxurious about a perfectly baked cream cheese cake. Smooth, rich, and just the right balance of sweet and tangy, this cake is a showstopper at any gathering—or even as a special treat just for yourself. Whether you’re a seasoned baker or new to the kitchen, this simple yet indulgent recipe will have everyone asking for seconds.

Let’s dive into how to make this irresistible dessert from scratch!

🧁 Ingredients:

For the crust:
– 1½ cups graham cracker crumbs (about 10 full crackers)
– ¼ cup granulated sugar
– ½ cup (1 stick) unsalted butter, melted

For the cream cheese filling:
– 4 (8 oz) packages cream cheese, softened to room temperature
– 1 cup granulated sugar
– 1 teaspoon pure vanilla extract
– 4 large eggs, at room temperature
– ⅔ cup sour cream
– ⅔ cup heavy cream
– Pinch of salt

For the optional topping:
– Fresh berries
– Whipped cream
– Dusting of powdered sugar

👩‍🍳 Instructions:

Step 1: Prepare the crust
1. Preheat your oven to 325°F (160°C).
2. In a mixing bowl, combine graham cracker crumbs and sugar, then mix in the melted butter until everything is evenly moistened.
3. Press the mixture into the bottom of a 9-inch springform pan, using the back of a spoon or flat-bottomed cup to pack it tightly.
4. Bake the crust for 10 minutes. Remove from oven and let it cool while you prepare the filling.

Step 2: Make the filling
1. In a large bowl, beat the softened cream cheese using a hand or stand mixer on medium speed until completely smooth and creamy, about 2–3 minutes.
2. Gradually add the sugar and continue to beat until well incorporated.
3. Mix in the vanilla extract and a pinch of salt.
4. Add the eggs one at a time, beating on low speed after each addition. Do not overmix—just until combined.
5. Gently fold in the sour cream and heavy cream until the batter is silky and smooth.

Step 3: Bake the cake
1. Pour the filling over the cooled crust and smooth the top with a spatula.
2. Place the springform pan in a larger roasting pan and fill the outer pan with about 1 inch of hot water to create a water bath (this helps prevent cracking).
3. Bake for 55–65 minutes, or until the edges are set but the center still has a slight wobble.
4. Turn off the oven, crack the door open slightly, and let the cake sit in the oven for another hour to gradually cool.

Step 4: Chill and serve
1. Remove the cake from the water bath and refrigerate for at least 4 hours, preferably overnight.
2. Before serving, run a knife around the edge of the cake to loosen it from the pan, then carefully release the springform ring.
3. Top with fresh berries, whipped cream, or a dusting of powdered sugar if desired.

🥄 Tips for Success:
– Make sure all cold ingredients reach room temperature before mixing to avoid lumps.
– Don’t overbeat the eggs—this can cause the cake to rise and fall, leading to cracks.
– Bake it low and slow, and always use a water bath for a smooth, creamy texture.

Whether for a birthday, holiday gathering, or a weekend indulgence, this cream cheese cake is what dessert dreams are made of. Tag a cheesecake lover and save this recipe—you won’t want to lose it! 💕🍓

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