Cream Cheese Cake – Rich, Smooth & Classic Baked Dessert
Introduction
Cream Cheese Cake is one of those desserts that never goes out of style. I started baking this cake years ago when I wanted a reliable dessert that always impressed guests without complicated steps. Every time it comes out of the oven, it delivers the same creamy and smooth result.
This cake is rich but balanced, with a velvety texture and gentle sweetness that does not overwhelm. It is firm enough to slice cleanly yet soft enough to melt in your mouth. Cream Cheese Cake works just as well for celebrations as it does for a simple family dessert.
If you enjoy classic desserts with timeless flavor, this Cream Cheese Cake is a recipe worth keeping.
Ingredients
• Cream cheese softened 500 g
• Granulated sugar 1 cup
• Eggs room temperature 4 large
• Sour cream 1 cup
• Heavy cream 1/2 cup
• Vanilla extract 2 teaspoons
• All purpose flour 2 tablespoons
• Unsalted butter for greasing pan
Alternative Ingredients
Greek yogurt can replace sour cream for a lighter texture. Brown sugar may be used instead of white sugar for a deeper flavor. Cornstarch can replace flour if preferred.
Recipe Information
Time and Yield
Prep Time 20 minutes
Cook Time 60 minutes
Total Time 1 hour 20 minutes plus cooling
Servings 10
Yield One round cake
Step by Step Directions
Preheat oven to 170 C and grease a round cake pan. Line the bottom with parchment paper.
In a large bowl, beat cream cheese until smooth and free of lumps.
Gradually add sugar and continue mixing until creamy and well combined.
Add eggs one at a time, mixing gently after each addition.
Mix in sour cream, heavy cream, and vanilla extract until smooth.
Fold in flour gently, avoiding overmixing.
Pour the batter into the prepared pan and smooth the top.
Place the pan in the center of the oven and bake for 55 to 60 minutes until the center is just set.
Turn off the oven and leave the cake inside with the door slightly open for 15 minutes.
Remove and allow to cool completely, then refrigerate for at least 4 hours before serving.
Pro Tips
For Smooth Texture
Always use room temperature cream cheese and eggs to prevent lumps.
For Preventing Cracks
Avoid overmixing the batter and allow the cake to cool gradually in the oven.
Why You’ll Love This Recipe
Cream Cheese Cake is rich, creamy, and perfectly balanced. It is easy to prepare and consistently delivers professional results.
It slices beautifully and pairs well with fruit, sauces, or served plain.
What Makes This Recipe Unique
This recipe focuses on simplicity and balance. Instead of heavy toppings or complex flavors, it highlights the natural creaminess of cream cheese.
The result is a classic cake that can be dressed up or enjoyed as is.
FAQs
Can Cream Cheese Cake be made ahead of time?
Yes. It tastes even better the next day after chilling in the refrigerator.
Why is my cheesecake dense?
Overmixing or baking too long can cause density. Mix gently and remove once the center is just set.
Can I freeze Cream Cheese Cake?
Yes. Wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator.
Do I need a water bath?
It is optional. A water bath helps prevent cracks but is not required for this recipe.
You’ll Also Love
Classic Baked Cheesecake
No Bake Cream Cheese Dessert
Lemon Cream Cheese Cake
Vanilla Custard Cake
Conclusion
Cream Cheese Cake is a dessert that proves simple recipes can be the most satisfying. Creamy, smooth, and timeless, it works for any occasion.
If you want a dependable dessert that never disappoints, this Cream Cheese Cake is a must try.
Cream Cheese Cake
Cream Cheese Cake is a rich, creamy, and perfectly balanced dessert with a velvety texture and gentle sweetness. It is firm enough to slice cleanly yet soft enough to melt in your mouth.
Ingredients
- 500 g cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1 cup sour cream
- ½ cup heavy cream
- 2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
- Unsalted butter for greasing pan
Instructions
- Prepare Pan: Preheat oven to 170°C and grease a round cake pan. Line the bottom with parchment paper.
- Beat Cream Cheese: In a large bowl, beat cream cheese until smooth and free of lumps.
- Add Sugar: Gradually add sugar and continue mixing until creamy and well combined.
- Add Eggs: Add eggs one at a time, mixing gently after each addition.
- Mix Wet Ingredients: Mix in sour cream, heavy cream, and vanilla extract until smooth.
- Add Flour: Fold in flour gently, avoiding overmixing.
- Pour and Bake: Pour the batter into the prepared pan and smooth the top. Place the pan in the center of the oven and bake for 55 to 60 minutes until the center is just set.
- Cool in Oven: Turn off the oven and leave the cake inside with the door slightly open for 15 minutes.
- Refrigerate: Remove and allow to cool completely, then refrigerate for at least 4 hours before serving.
Notes
- Always use room temperature cream cheese and eggs to prevent lumps
- Avoid overmixing the batter and allow the cake to cool gradually in the oven
- Greek yogurt can replace sour cream for a lighter texture
- Brown sugar may be used instead of white sugar for a deeper flavor
