Oh my lord, so delicious and rich recipe! What a keeper!

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Classic Cream Cheese Cake

There’s something timeless about a Classic Cream Cheese Cake — its rich, velvety texture and delicate balance of sweetness and tang make it a dessert that never goes out of style. With a buttery graham cracker crust and a smooth, luscious cream cheese filling, this cheesecake is pure indulgence in every bite. Whether served plain or topped with fresh berries, fruit compote, or a drizzle of chocolate, it’s the kind of dessert that turns any occasion into something special.

Ingredients

For the crust:

  • 1 ½ cups (150g) graham cracker crumbs (or digestive biscuits, finely crushed)
  • ¼ cup (50g) granulated sugar
  • ½ cup (115g) unsalted butter, melted

For the filling:

  • 4 (8 oz / 225g each) packages cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (240g) sour cream (or plain Greek yogurt)
  • 1 tsp pure vanilla extract
  • 4 large eggs
  • 2 tbsp all-purpose flour (optional, helps stabilize)

For the topping (optional):

  • 1 cup sour cream
  • 2 tbsp sugar
  • 1 tsp vanilla extract

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Instructions

1. 

Prepare the crust

  1. Preheat your oven to 325°F (160°C).
  2. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly moistened.
  3. Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan.
  4. Bake for 10 minutes, then set aside to cool slightly.

2. 

Make the filling

  1. In a large mixing bowl, beat the cream cheese until smooth and fluffy (about 2–3 minutes).
  2. Add sugar and beat until creamy and well combined.
  3. Mix in sour cream and vanilla extract.
  4. Add eggs one at a time, beating on low speed after each addition (do not overmix).
  5. If using, add flour and mix gently until incorporated.

3. 

Bake the cheesecake

  1. Pour the filling over the crust and smooth the top.
  2. Place the pan in a water bath (wrap the bottom of the pan in foil and place it inside a larger pan filled with about 1 inch of hot water).
  3. Bake for 1 hour 10 minutes, or until the edges are set but the center is slightly jiggly.
  4. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.

4. 

Optional sour cream topping

  1. Mix sour cream, sugar, and vanilla together.
  2. Spread over the cooled cheesecake and bake for an additional 10 minutes at 325°F (160°C).

5. 

Chill and serve

  • Cool completely, then refrigerate for at least 4–6 hours, preferably overnight.
  • Run a knife around the edges before releasing from the pan.
  • Slice and serve chilled with fresh berries, fruit sauce, or a drizzle of caramel.

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Storage Tips

  • Refrigerator: Store covered for up to 5 days.
  • Freezer: Freeze (whole or sliced) for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the fridge before serving.

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