Cream Cheese Cake: A Silky-Smooth Classic for Every Occasion

For the Crust

Graham cracker crumbs

1½ cups

Or use digestive biscuits

Granulated sugar

¼ cup

For sweetness

Melted butter

½ cup (1 stick)

Unsalted — binds the crust

Gluten-free? Use GF graham crackers.

For the Cream Cheese Filling

Cream cheese, softened

3 (8 oz) blocks (24 oz)

Full-fat, room temperature — no substitutes

Granulated sugar

1 cup

For sweetness — don’t overdo it

Large eggs, room temperature

One at a time — don’t overmix

Vanilla extract

1 tsp

Pure for best flavor

Sour cream

½ cup

Adds silkiness and tang — Greek yogurt works too

Optional: Lemon zest

1 tsp

Brightens the flavor

No sour cream? Use full-fat plain yogurt.

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