Heavenly Cream Cheese Cake (Ultra Creamy & Irresistible)
This Heavenly Cream Cheese Cake is everything a perfect cheesecake should be: rich, silky-smooth, lightly sweet, and melt-in-your-mouth tender. It’s the kind of dessert that feels luxurious but comforting at the same time — perfect for family gatherings, holidays, or when you want a show-stopping dessert that always impresses.
Why This Cheesecake Is Truly Heavenly
- Ultra-creamy texture (no cracks, no dryness)
- Balanced sweetness, not heavy
- Classic flavor with a bakery-style finish
- Simple ingredients, professional results
- Tastes even better the next day
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- ½ cup melted unsalted butter
- 2 tablespoons sugar
- 1 pinch salt
For the Cream Cheese Filling
- 4 blocks (8 oz each) full-fat cream cheese, softened
- 1 ¼ cups granulated sugar
- 1 cup sour cream (room temperature)
- ¾ cup heavy cream
- 4 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- ¼ teaspoon salt
Optional Toppings
- Strawberry or blueberry sauce
- Fresh berries
- Caramel drizzle
- Whipped cream
Step-by-Step Instructions
1. Prepare the Crust
Preheat your oven to 325°F (160°C).
In a bowl, mix graham cracker crumbs, sugar, salt, and melted butter until it looks like wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass to pack it tightly.
Bake for 10 minutes, then remove and let cool completely.
2. Make the Cream Cheese Filling
In a large bowl, beat the softened cream cheese on low speed until smooth and fluffy. Do not rush this step — smooth cream cheese means a smooth cake.
Add sugar gradually and continue mixing gently.
Mix in sour cream, heavy cream, vanilla, lemon juice, cornstarch, and salt.
Add eggs one at a time, mixing slowly after each addition.
⚠️ Do not overmix — this keeps the cheesecake dense and creamy, not airy.
3. Assemble
Pour the filling over the cooled crust.
Tap the pan gently on the counter to release air bubbles.
Place the springform pan inside a larger pan and pour hot water halfway up the sides (water bath). This prevents cracks and keeps the texture silky.
4. Bake to Perfection
Bake at 325°F (160°C) for 65–75 minutes.
The center should still jiggle slightly when shaken — that’s perfect.
Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour.
5. Chill (Very Important)
Remove from oven and let cool completely at room temperature.
Then refrigerate for at least 6 hours, preferably overnight.
This step transforms it from good to heavenly.
Serving Tips
- Run a knife around the edges before releasing the pan
- Slice with a warm knife for clean cuts
- Serve cold for the best texture
- Add toppings just before serving
Storage
- Refrigerate up to 5 days
- Freeze slices up to 2 months (wrap tightly)
Final Result
A Heavenly Cream Cheese Cake with a smooth, velvety center, buttery crust, and rich flavor that melts in your mouth. One slice is never enough — this is the kind of dessert people ask for again and again.
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