Cream cheese cake = timeless for a reason 🍰
Here’s a classic, smooth cream cheesecake that’s rich but not heavy and very beginner-friendly.
Classic Cream Cheesecake (8–9 inch)
Ingredients
Base
- 200 g (about 2 cups) crushed graham crackers/digestive biscuits
- 100 g (7 tbsp) melted butter
Filling
- 500 g (18 oz) cream cheese, softened
- ¾ cup (150 g) sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ cup (120 ml) sour cream or heavy cream
- 1 tbsp lemon juice (optional, for balance)
Method
- Preheat oven to 160°C / 325°F.
- Mix crumbs + butter, press firmly into the pan. Chill 10 minutes.
- Beat cream cheese until smooth (no lumps).
- Add sugar and mix gently.
- Add eggs one at a time, mixing just until combined.
- Mix in vanilla, sour cream (or cream), and lemon juice.
- Pour into crust and smooth the top.
- Bake 45–55 minutes
- Edges set, center slightly jiggly.
- Turn oven off, crack the door, let cool 1 hour.
- Chill at least 4 hours (overnight is best).
Tips for a perfect cheesecake
- Don’t overmix → prevents cracks
- Room-temp ingredients = silky texture
- Run a knife around the edge before cooling
Flavor ideas
- Strawberry or blueberry topping
- Chocolate swirl
- No-bake version
- Mini cheesecakes
If you want, tell me:
- Baked or no-bake?
- Plain or flavored?
- Pan size?
