A traditional cream cheese cake is a rich and smooth dessert that combines the tanginess of cream cheese with a sweet and buttery flavor. Often made as a cheesecake, this cake typically has a graham cracker crust and is topped with a creamy filling made from cream cheese, sugar, eggs, and vanilla. Below is a simple recipe for making a classic cream cheese cake:
Traditional Cream Cheese Cake Recipe
Ingredients:
- For the crust:
- 1 ½ cups graham cracker crumbs (about 10-12 graham crackers)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (melted)
- For the filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1 cup sour cream (optional, for extra richness)
- 2 tbsp all-purpose flour (optional, for a firmer texture)
Instructions:
- Prepare the crust:
- Preheat the oven to 325°F (160°C).
- In a medium bowl, combine the graham cracker crumbs and sugar. Add the melted butter and mix until the crumbs are evenly coated.
- Press the mixture into the bottom of a 9-inch springform pan, covering the bottom evenly. Press down firmly to create a solid crust.
- Bake the crust in the preheated oven for 8-10 minutes, then remove and set aside to cool.
- Prepare the filling:
- In a large bowl, beat the softened cream cheese using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add the sugar and vanilla extract, and continue mixing until combined.
- Add the eggs, one at a time, mixing well after each addition. If using sour cream and flour, fold them in at this point.
- Continue to beat the mixture on low speed until everything is smooth and fully combined.
- Bake the cake:
- Pour the cream cheese mixture over the prepared crust in the springform pan.
- Smooth the top with a spatula.
- Bake the cheesecake at 325°F (160°C) for about 50-60 minutes. The cake should be set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for about 1 hour to cool slowly. This helps prevent cracking.
- Chill the cake:
- After the cake has cooled, transfer it to the refrigerator and chill for at least 4 hours, or preferably overnight, before serving.
- Serve:
- Once chilled, carefully remove the cheesecake from the springform pan.
- Optionally, top with fresh fruit, fruit compote, or whipped cream before serving.
This traditional cream cheese cake is creamy, indulgent, and perfect for any occasion.
