Creamy Dream Cheesecake — Perfect, Silky Cheesecake

Silky, tangy, and impossibly smooth, Creamy Dream Cheesecake melts on the tongue. This oven-baked cheesecake uses a buttery graham crust and a rich cream cheese filling to create a dense, luxurious slice that holds its shape. I perfected this version after testing it eight times, adjusting bake time, temperature, and a gentle water bath to stop cracks and ensure a custard-like center. The technique is simple but precise: chill thoroughly, bake low and slow, and cool gradually. Read on for ingredient notes, step-by-step instructions, and pro tips so your first try succeeds. If you like layered desserts, you might also enjoy our carrot cake cheesecake dessert as a companion treat.

Why This Recipe Works

Low, steady baking at 160°C (325°F) keeps the filling creamy and prevents overcooking the edges.
A hot water bath (bain-marie) buffers the pan from direct heat and reduces cracking.
Full-fat cream cheese and a touch of heavy cream create a smooth mouthfeel and stable structure.
Sour cream folded in at the end adds tang and keeps the top glossy.
Slow cooling (oven off, door ajar) equalizes temperature and prevents sudden shrinkage.

Ingredients Breakdown

Graham cracker crust
- 150 g (1 1/2 cups) graham cracker crumbs — provides crunchy base and flavor. Swap for digestive biscuits 1:1 for a similar result.
- 85 g (6 tbsp) unsalted butter, melted — binds crumbs; do not use salted butter unless you reduce added salt.
- 25 g (2 tbsp) granulated sugar — balances the butter; omit for less sweetness.
Filling
- 900 g (2 lb) full-fat cream cheese, room temperature — the foundation; do not use low-fat cream cheese or the texture will be loose.
- 200 g (1 cup) granulated sugar — sweeps through filling for sweetness and structure.
- 3 large eggs, room temperature — add slowly to avoid aeration; eggs set the custard.
- 240 g (1 cup) sour cream, room temperature — adds tang and a silky finish. You can substitute Greek yogurt but expect a slightly tangier taste.
- 120 ml (1/2 cup) heavy cream — improves mouthfeel and smoothness.
- 2 tsp pure vanilla extract (10 ml) and 1 tsp lemon zest (optional) — flavor brighteners.
- 1/2 tsp fine sea salt (2.5 ml) — balances sweetness.
- 1 tbsp all-purpose flour (8 g) — stabilizes the batter and reduces cracking.

Notes on substitutions and brands

If using Morton’s kosher salt instead of Diamond Crystal, halve the volume because Morton’s is denser.
If you choose a gluten-free crust, use a 1:1 GF blend (not necessary in filling).
Avoid room-temperature shortcuts like microwaving cream cheese; it should be softened at room temp for 30–60 minutes and still cool to the touch.

Essential Equipment

9-inch (23 cm) springform pan — the batter volume requires a 9-inch pan to prevent overflow.
Kitchen scale — use grams for best consistency.
Electric mixer (stand or handheld) — stand mixer with paddle attachment is ideal.
Large roasting pan for a water bath (bain-marie) — a rimmed pan that holds the springform pan and water without touching the batter.
Instant-read thermometer — to check doneness without overbaking.
Aluminum foil — to wrap the springform pan and keep water out.
Offset spatula and rubber spatula — for smoothing and gentle folding.

If you don’t have a springform pan, use a deep 9-inch cake pan lined with parchment and remove the cheesecake by inverting it after chilling. For a homemade crust press, a flat-bottomed glass works fine.

Step-by-Step Instructions

Prep time 30 minutes, Cook time 1 hour 10 minutes, Inactive time 8 hours chilling; Total time about 9 hours 40 minutes. Serves 12; serving size 1 slice.

Step 1: Preheat and prepare the pan

Preheat the oven to 160°C (325°F). Wrap the outside of a 9-inch (23 cm) springform pan tightly with two layers of heavy-duty aluminum foil to prevent water seepage. Press a parchment round into the pan base and set aside. (Active time: 5 minutes.)

Step 2: Make and bake the crust

Combine 150 g (1 1/2 cups) graham cracker crumbs, 85 g (6 tbsp) melted unsalted butter, and 25 g (2 tbsp) sugar. Press evenly into the bottom and 1 cm up the sides of the springform pan. Bake for 10 minutes until set and fragrant. Let cool while you make the filling. (Bake time: 10 minutes; cooling 10 minutes.)

Step 3: Soften and beat the cream cheese

Place 900 g (2 lb) room-temperature cream cheese in the mixer. Beat on medium speed for 1–2 minutes until smooth and lump-free. Scrape the bowl frequently. Do not overbeat — overmixing incorporates air and leads to cracks. (Active time: 3 minutes.)

Step 4: Add sugar and stabilizers

Add 200 g (1 cup) granulated sugar and 1 tbsp (8 g) all-purpose flour. Beat on low until combined, about 30–45 seconds. Scrape down sides. The mixture should be silky and not whipped. (Active time: 1 minute.)

Step 5: Incorporate eggs one at a time

With the mixer on low, add 3 large eggs one at a time, mixing just until blended after each addition (about 15 seconds each). Then add 240 g (1 cup) sour cream, 120 ml (1/2 cup) heavy cream, 2 tsp (10 ml) vanilla extract, 1 tsp lemon zest, and 1/2 tsp salt. Mix until smooth, no more than 45 seconds. (Active time: 5 minutes.) Sensory cue: batter should be glossy and pourable, not foamy.

Step 6: Pour, smooth, and prepare the water bath

Pour the filling over the crust, smoothing the top with an offset spatula. Place the springform inside a large roasting pan and pour hot tap water into the roasting pan until it reaches halfway up the springform sides. Carefully transfer to the oven. (Setup time: 5 minutes.)

Step 7: Bake low and slow

Bake at 160°C (325°F) for 55–70 minutes. The center should still have a slight wobble — about 65–70% set. An instant-read thermometer inserted near the center should read 65–68°C (150–155°F). The edges will be puffed and lightly golden. (Bake time: 55–70 minutes.) If it jiggles like loose jelly, it is correct; avoid baking until fully firm.

Step 8: Cool gradually, chill thoroughly

Turn the oven off and crack the oven door open with a wooden spoon; leave the cheesecake inside to cool slowly for 1 hour. After that, remove from the water bath, unwrap foil, and finish cooling on a rack for 1 hour. Then refrigerate, still in the pan, for at least 8 hours or overnight. (Inactive time: 8 hours chilling.) To serve, run a thin knife around the edge and release the springform. (Active finish time: 10 minutes.)

Expert Tips & Pro Techniques

Common mistake: overbeating. Overmixing whips air into the batter and causes cracks. Mix just until smooth.
Use room-temperature ingredients. Cold ingredients force more mixing. Let eggs and dairy sit at room temp for 30–60 minutes.
Water bath tips: place the wrapped springform into the roasting pan, then pour the hot water in to reduce the chance of splashing water into the pan.
Make-ahead: bake the cake a day ahead and chill overnight. This improves texture and makes assembly stress-free.
Professional technique for home cooks: after the first hour of cooling in the oven, loosen the cake slightly to release steam by opening the oven a crack for 10 minutes; this mimics pro gradual cooling.
Knife clean cuts: dip the knife in hot water and wipe between slices for neat edges.
If you want a browned top, slide under the broiler for 30–45 seconds after chilling — watch constantly.

Also, if you’d like savory inspiration to serve alongside, consider pairing with lighter mains such as eggplant parmesan for a full-course Italian-style meal.

Storage & Reheating

Refrigerator: Store whole or sliced cheesecake in an airtight container or wrapped tightly in plastic wrap for 4–5 days. For best texture, keep it chilled until 10–15 minutes before serving.
Freezer: Cheesecake freezes well up to 2 months. Wrap whole cake in plastic wrap and then foil, or freeze slices individually on a tray and transfer to a freezer bag. Thaw in the refrigerator overnight.
Reheating: For a just-off-the-chill feel, let slices sit at room temperature for 20–30 minutes. If you want warmed slices, heat in a 160°C (325°F) oven for 8–10 minutes. Avoid microwaving — it makes the crust soggy and the filling rubbery.

Variations & Substitutions

No-Bake Version: Replace the filling with 700 g (24 oz) cream cheese, 200 g (1 cup) sweetened condensed milk, 240 g (1 cup) sour cream, 120 ml (1/2 cup) heavy cream, and 2 tsp vanilla. Chill 6–8 hours. (Baking time removed; chilling required.) For a tested no-bake method, see a light blueberry option like No Bake Blueberry Yum Yum Dessert Recipe as inspiration.
Lighter Version: Use 600 g (1.3 lb) cream cheese and 300 g (1 1/2 cups) Greek yogurt; reduce heavy cream to 60 ml (1/4 cup). Texture will be lighter and slightly tangier; chilling time unchanged.
Gluten-Free Crust: Use 150 g (1 1/2 cups) gluten-free graham-style crumbs. Add ½ tsp xanthan gum to filling only if your crumb contains no binders. Baking time same.
Mini Cheesecakes: Divide crust and filling into a 12-cup muffin tin lined with paper liners; bake at 160°C (325°F) for 22–26 minutes. Cool and chill as above.
Citrus or Chocolate Swirl: Fold 60 g (1/4 cup) melted dark chocolate or 60 g (1/4 cup) lemon curd into 1/3 of the batter and create a swirl before baking. Baking time unchanged.

Serving Suggestions & Pairings

Fresh berries and glossy berry compote — brightens the rich cheesecake. Try with a drizzle of warm berry sauce.
Espresso or a robust coffee — cuts through the richness and cleanses the palate.
Light dessert wine like Moscato d’Asti or late-harvest Riesling — the sweetness pairs nicely with the tang.
For crowd-pleasing menus, serve this after a savory main like cheesesteak tortellini with creamy provolone to keep the meal both hearty and balanced.

Also consider reading techniques for large holiday bakes in our Christmas lasagna dessert write-up if you’re planning baking for a party.

Nutrition Information

Per serving (1 slice; 12 servings total)

Calories: 430 kcal
Total Fat: 30 g
Saturated Fat: 18 g
Cholesterol: 140 mg
Sodium: 260 mg
Total Carbohydrates: 31 g
Dietary Fiber: 0.5 g
Sugars: 22 g
Protein: 7 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my cheesecake crack on top?
A: Most cracks come from overbeating or too-high heat. Overbeating adds air, which expands and collapses. Bake at 160°C (325°F) and cool slowly in the oven to avoid thermal shock.

Q: Can I make this without eggs?
A: You can use an egg substitute like silken tofu (300 g) blended with 1 tbsp cornstarch, but texture will be softer and less custardy. Alternatively, try a reliable no-bake version that uses sweetened condensed milk.

Q: Can I double this recipe for a larger crowd?
A: Doubling for two 9-inch pans is fine. Bake each pan separately if possible. If baking both together, maintain spacing and check doneness; baking time may increase by 10–15 minutes.

Q: Can I prepare this the night before an event?
A: Yes — bake, cool, and chill overnight. Cheesecake actually tastes better after a day of chilling when flavors settle.

Q: How long does this keep in the fridge?
A: Properly wrapped, it keeps 4–5 days refrigerated. For longer storage, freeze slices for up to 2 months.

Q: My crust is soggy. How do I prevent that?
A: Blind-bake the crust for 10 minutes until set and slightly golden, and cool before adding filling. Also avoid long contact with excess moisture; wrap the pan well in the water bath to keep water out.

Q: Can I swap the crust for cookies like Oreos?
A: Yes. Use finely crushed cookies (about 150 g) mixed with 85 g melted butter and press into the pan. Baking time remains the same.

Conclusion

This Creamy Dream Cheesecake is designed to be reliable and indulgent — bake it for holidays, birthdays, or anytime you want a show-stopping dessert. For a lighter, no-bake fruit-forward sweet, try the blueberry take on quick chilled desserts like No Bake Blueberry Yum Yum Dessert Recipe, or explore a fruity variation with summer peaches for inspiration from Peach Delight. Enjoy, and remember: low heat, slow cooling, and patience deliver the creamiest slices.