When it comes to classic desserts, the cream cheese cake holds a special place in many hearts. Its rich, creamy texture combined with a buttery graham cracker crust and a hint of vanilla creates a symphony of flavors that is hard to resist. Whether you are a seasoned baker or a novice in the kitchen, this recipe is straightforward and yields a deliciously satisfying dessert. Let’s dive into the detailed process of creating this delightful cream cheese cake.
Ingredients for the Cream Cheese Cake
To start, gather the following ingredients:
- 1-1/2 cups graham crumbs
- 1/4 cup butter, melted
- 1-1/4 cups sugar, divided
- 4 packages (250 g each) of Philadelphia Brick Cream Cheese, softened
- 2 teaspoons vanilla, divided
- 2 cups sour cream, divided
- 4 eggs
- 2 cups strawberries, sliced
These ingredients are readily available and form the foundation of this rich and creamy cheesecake.
Instructions
Preparing the Crust
- Preheat the Oven: Start by preheating your oven to 325°F (163°C). This ensures that the oven is at the right temperature by the time you are ready to bake the cheesecake.
- Line the Pan: Take a 13×9-inch baking pan and line it with aluminum foil, making sure that the ends of the foil extend over the sides of the pan. This makes it easier to lift the cheesecake out of the pan once it is baked.
- Prepare the Graham Cracker Crust: In a medium-sized bowl, combine 1-1/2 cups of graham crumbs, 1/4 cup of melted butter, and 2 tablespoons of sugar. Mix these ingredients well until the graham crumbs are evenly coated with butter. Press this mixture firmly onto the bottom of the prepared pan, creating an even layer for the crust.
Making the Cream Cheese Filling
- Beat the Cream Cheese: In a large mixing bowl, beat the 4 packages of softened Philadelphia Brick Cream Cheese using a mixer. Gradually add 1 cup of the remaining sugar and 1 teaspoon of vanilla extract. Beat these ingredients until they are well blended and the mixture is smooth.
- Incorporate the Sour Cream: Add 1 cup of sour cream to the cream cheese mixture and mix well. This addition of sour cream contributes to the cheesecake’s creamy texture and subtle tang.
- Add the Eggs: Next, add the 4 eggs, one at a time. Beat each egg on low speed just until blended before adding the next. This gentle mixing helps to avoid incorporating too much air into the batter, which can cause cracks in the cheesecake as it bakes.
- Pour the Filling Over the Crust: Once the batter is smooth and well combined, pour it over the prepared graham cracker crust, spreading it evenly.
Baking the Cheesecake
- Bake the Cheesecake: Place the pan in the preheated oven and bake for about 40 minutes or until the center is almost set. The cheesecake should have a slight jiggle in the middle when it’s ready.
- Prepare the Sour Cream Topping: While the cheesecake is baking, mix the remaining 1/4 cup of sugar, 1 cup of sour cream, and 1 teaspoon of vanilla extract in a small bowl until well blended.
- Spread the Topping: After the initial 40 minutes of baking, remove the cheesecake from the oven. Carefully spread the sour cream mixture over the top of the cheesecake, creating an even layer.
- Bake Again: Return the cheesecake to the oven and bake for an additional 10 minutes. This extra baking time helps to set the sour cream topping.
Cooling and Serving
- Cool the Cheesecake: Once the cheesecake is done baking, remove it from the oven and let it cool completely in the pan. This cooling period allows the cheesecake to set properly and develop its full flavor.
- Refrigerate: After the cheesecake has cooled to room temperature, refrigerate it for at least 3 hours. This chilling time is crucial for achieving the perfect texture.
- Lift and Serve: When you’re ready to serve, use the foil handles to lift the cheesecake out of the pan. This method ensures that you can remove the cheesecake without it breaking apart.
- Top with Strawberries: Just before serving, toss the sliced strawberries with the remaining sugar. Spoon the sweetened strawberries over the cheesecake, adding a burst of freshness and color.
Tips for Perfect Cheesecake
- Softening the Cream Cheese: Make sure the cream cheese is fully softened before beating it. This helps achieve a smooth, lump-free batter.
- Mixing the Batter: Avoid over-mixing the batter, especially after adding the eggs. Over-mixing can incorporate too much air, leading to cracks on the surface of the cheesecake.
- Baking Time: Keep an eye on the cheesecake during baking. The center should be slightly jiggly, as it will continue to set as it cools.
- Chilling: Do not skip the chilling step. Refrigerating the cheesecake allows it to firm up and makes it easier to slice.
- Serving: For clean slices, use a sharp knife dipped in hot water. Wipe the knife clean between each cut.
This cream cheese cake recipe is a timeless classic, perfect for any occasion. Its rich, creamy filling, paired with a buttery graham cracker crust and topped with fresh strawberries, makes it an irresistible dessert that will impress your family and friends. Enjoy the process of baking and the delightful reward of a homemade cheesecake!
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Irresistible Cream Cheese Cake: A Classic Dessert Recipe
- Total Time: 6 hours 20 minutes (including chilling time)
- Diet: Vegetarian
Description
Cream Cheese Cake is a rich, creamy, and decadent dessert featuring a smooth cream cheese filling on a buttery graham cracker crust. It’s a classic and beloved treat that’s perfect for special occasions or as a delightful end to any meal
Ingredients
1-1/2 cups graham crumbs
1/4 cup butter, melted
1-1/4 cups sugar, divided
4 pkg (250 g each) Philadelphia Brick Cream Cheese, softened
2 tsp vanilla, divided
2 cups sour cream, divided
4 eggs
2 cups strawberries, sliced
Instructions
Heat oven to 325°F.
Line 13×9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of prepared pan.
Beat cream cheese, 1 cup of the remaining sugar and 1 tsp. vanilla in large bowl with mixer until blended. Add 1 cup sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
Bake 40 min. or until center is almost set. Mix 1/4 cup of the remaining sugar, remaining sour cream and remaining vanilla until blended; carefully spread over cheesecake. Bake 10 min. Cool completely. Refrigerate 3 hours.
Use foil handles to lift cheesecake from pan before cutting to serve. Toss blackberries with remaining sugar; spoon over cheesecake.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 400
- Sugar: 22g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 17g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 130mg