Description
A simple and delicious cream cheese cake with a smooth, rich texture and a slightly sweet flavor.
Ingredients
Scale
- 250g cream cheese, softened
- 150g granulated sugar
- 3 large eggs
- 200ml heavy cream
- 1 teaspoon vanilla extract
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
Instructions
- Preheat your oven to 160°C (325°F).
- Mix the crushed biscuits with melted butter and press firmly into a cake tin to form the base.
- Beat the softened cream cheese and sugar together until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Pour in the heavy cream and vanilla extract, and mix until just combined.
- Pour the cream cheese mixture over the biscuit base.
- Bake for 45-50 minutes until the edges are set but the center still has a slight wobble.
- Let the cake cool completely in the tin before refrigerating for at least 4 hours.
Notes
- Ensure all ingredients are at room temperature for a smooth batter.
- Do not overmix the batter after adding the eggs to avoid incorporating too much air.
- Chilling the cake is essential for it to set properly.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 25g
- Sodium: 280mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 125mg
Keywords: cream cheese cake, dessert, baked cheesecake, no-bake option