A classic cream cheese cake is the epitome of elegance in dessert form. With its silky-smooth texture, buttery crust, and delicate sweetness, this cheesecake has been a beloved favorite for generations. It’s the kind of dessert that feels luxurious yet comforting—a perfect ending to any meal. I remember the first time I baked this cake for a family gathering; everyone fell in love with its creamy texture and subtle tang from the cream cheese. What makes this recipe truly special is its simplicity—no fancy ingredients or complicated steps, just pure, creamy perfection baked to golden glory. I’ve even tried adding a splash of lemon zest to brighten the flavor, and it was absolutely divine. Whether you serve it plain, with fresh berries, or a drizzle of caramel sauce, this classic cream cheese cake never fails to impress.
Why You’ll Love This Recipe
This classic cream cheese cake is everything you love about cheesecake—rich, creamy, and irresistibly smooth. The buttery graham cracker crust provides the perfect crunch to balance the soft, luscious filling. It’s simple enough for everyday baking but elegant enough for special occasions. The flavor is timeless—sweet, slightly tangy, and perfectly balanced. Plus, it’s a foolproof recipe that guarantees a beautiful, crack-free cheesecake every time.
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Classic Cream Cheese Cake – Rich, Velvety, and Timeless
- Total Time: 5 hours (including chilling)
- Yield: 12 servings
- Diet: Vegetarian
Description
This Classic Cream Cheese Cake is rich, smooth, and irresistibly creamy with a buttery graham cracker crust — the timeless cheesecake that never goes out of style.
Ingredients
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 4 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 2 tablespoons all-purpose flour
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside in aluminum foil to prevent leaks.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened, then press into the bottom of the pan to form the crust. Bake for 10 minutes, then set aside to cool.
- In a large bowl, beat the cream cheese with a mixer until smooth and creamy. Add sugar and vanilla extract, beating until fully combined.
- Add eggs one at a time, mixing on low speed after each addition just until blended. Do not overmix.
- Add sour cream and flour, mixing gently until smooth.
- Pour the batter over the cooled crust and smooth the top with a spatula.
- Place the pan in a larger roasting pan and pour in hot water halfway up the sides to create a water bath.
- Bake for 60–70 minutes, or until the center is just set and slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Remove from oven and refrigerate for at least 4 hours or overnight before serving.
Notes
- Use room temperature ingredients for a silky-smooth texture.
- A water bath helps the cheesecake bake evenly and prevents cracks.
- Top with fresh berries, fruit compote, or whipped cream for serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Graham cracker crumbs – Create the base for the crust, adding a pleasant crunch and subtle sweetness.
Butter (melted) – Helps bind the crust together and enhances its rich, buttery flavor.
Cream cheese – The star of the cake; use full-fat, softened cream cheese for the creamiest texture.
Granulated sugar – Sweetens the filling while allowing the tanginess of the cream cheese to shine.
Sour cream – Adds smoothness and a slight tang that makes the texture extra velvety.
Eggs – Provide structure and help the cheesecake set while maintaining its creamy consistency.
Vanilla extract – Adds warmth and depth to the overall flavor.
Lemon juice (optional) – A touch of acidity brightens the flavor and balances the richness.
Directions
Preheat your oven to 325°F (165°C). Line the bottom of a springform pan with parchment paper. In a mixing bowl, combine graham cracker crumbs with melted butter and stir until evenly moistened. Press the mixture firmly into the bottom of the pan to form the crust. Bake for 8–10 minutes, then let cool while you prepare the filling.
In a large bowl, beat softened cream cheese and granulated sugar together until smooth and creamy. Add sour cream, vanilla extract, and lemon juice (if using), mixing until well combined. Add eggs one at a time, beating on low speed just until incorporated—this helps prevent cracks.
Pour the batter over the cooled crust and smooth the top. Place the pan on a baking sheet and bake for 55–65 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool gradually for one hour. Remove from the oven and refrigerate for at least 4 hours, preferably overnight, before serving.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
- large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
- Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
- Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
- Cutting board – For prepping cabbage leaves and rolling them like a pro.
- 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
- knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
- Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Servings and timing
This recipe serves 10–12 people.
Preparation time: 20 minutes
Baking time: 60 minutes
Cooling and chilling time: 5 hours
Total time: Approximately 6½ hours
Storage/reheating
Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze slices individually for up to 2 months. To thaw, place in the refrigerator overnight. Cheesecake is best served chilled, but you can let it sit at room temperature for 10–15 minutes before serving for a softer texture.
Variations and Customizations
Berry Topping – Add a layer of fresh strawberries, raspberries, or blueberries with a light glaze.
Chocolate Swirl Cheesecake – Swirl in melted chocolate before baking for a marbled effect.
Lemon Cream Cheesecake – Add lemon zest and a touch more juice for a bright citrus note.
Caramel Pecan Cheesecake – Drizzle caramel sauce and sprinkle chopped pecans on top for extra indulgence.
Oreo Crust Version – Substitute the graham cracker crumbs with crushed chocolate sandwich cookies.
Mini Cheesecakes – Bake in muffin tins for individual portions—perfect for parties.
No-Bake Option – Skip the baking by using gelatin and a whipped cream base for a lighter version.
FAQs
Can I use a store-bought crust?
Yes, a pre-made graham cracker crust works well if you’re short on time.
Why did my cheesecake crack?
Overmixing or rapid cooling can cause cracks. Cool gradually and avoid overbeating.
Can I make this ahead of time?
Absolutely—it’s even better the next day after chilling overnight.
How do I know when it’s done baking?
The center should jiggle slightly when you gently shake the pan.
Can I use low-fat cream cheese?
You can, but the texture will be less rich and creamy.
Do I need a water bath?
Not for this recipe, though it can help prevent cracks if you prefer.
Can I add fruit inside the cheesecake?
Yes, swirl in fruit puree or add a thin layer before baking.
Can I freeze the cheesecake?
Yes, freeze whole or sliced for up to 2 months.
Can I make it gluten-free?
Use gluten-free graham crackers for the crust.
How can I decorate it?
Top with whipped cream, fruit compote, chocolate ganache, or caramel drizzle.
Conclusion
This classic cream cheese cake is the perfect balance of creamy, tangy, and sweet. Its smooth texture, buttery crust, and rich flavor make it a timeless dessert for any occasion. Whether you’re hosting a dinner party or treating yourself to a slice of comfort, this cheesecake delivers pure satisfaction in every bite. With simple ingredients and easy steps, it’s a foolproof recipe that never goes out of style. Serve it plain or with your favorite topping—either way, it’s guaranteed to impress.