Introduction
Cream Cheese Cake is a timeless dessert known for its smooth, creamy texture and rich yet delicate flavor. It’s perfect for celebrations, family gatherings, or whenever you want a comforting and elegant treat that never goes out of style.
Ingredients
For the crust
200 g crushed biscuits (graham or digestive)
½ cup melted butter
For the filling
400 g cream cheese (softened)
¾ cup sugar
2 eggs
1 cup fresh cream or sour cream
1 teaspoon vanilla extract
1 tablespoon lemon juice (optional)
Instructions
Preheat the oven to 170°C (340°F).
Mix crushed biscuits with melted butter.
Press the mixture firmly into the bottom of a greased springform pan.
Bake the crust for 10 minutes, then set aside.
In a bowl, beat cream cheese until smooth.
Add sugar and mix until creamy.
Add eggs one at a time, mixing gently.
Stir in fresh cream, vanilla, and lemon juice.
Pour the filling over the baked crust.
Bake for 45–50 minutes, until the center is slightly set.
Turn off the oven and leave the cake inside for 30 minutes.
Cool completely, then refrigerate for at least 4 hours before serving.
Description
This Cream Cheese Cake is luxuriously smooth and creamy, with a lightly crisp crust that perfectly balances the rich filling. The flavor is mildly sweet with a subtle tang that melts in your mouth.
Tips
Use room-temperature cream cheese to avoid lumps.
Do not overmix after adding eggs.
Bake in a water bath for extra creaminess.
Chill overnight for best texture and flavor.
Variations
Top with fruit compote or fresh berries.
Add chocolate chips to the batter.
Swirl in caramel or strawberry sauce before baking.
Make it crustless for a lighter version.
Correction
If cracks appear: the oven was too hot or cake was overbaked.
If center is runny: chill longer or bake 5 more minutes.
If texture is grainy: cream cheese was overmixed or cold.
Enjoy
Enjoy this Cream Cheese Cake chilled, served plain or topped with your favorite sauce. A creamy classic that’s always loved and never disappointing.