Cheese cake

Cheese Cake

  • Servings: 8
  • Difficulty: easy
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Tomorrow we are having another birthday celebration at the office so I decided to change the cake for this birthday.

I try to get everyone at the office to tell me what are their favorite cakes and I choose one of them to make as a surprise for their birthdays.

Everyone at the office is a chocolate lover, they always asks for my delicious fudge chocolate cake but this time I am surprising everyone with my equally delicious and creamy cheese cake.

My cheese cake is loved by everyone, it is so creamy that it melts in your mouth…and the sweetness is just right.

of course I had to make two types of cheese cakes one with regular sugar for the office and the other one sugar free for my family.


I decorated both cakes with freshly whipped whipping cream, fresh strawberries and blueberries.


I glazed the fruits on top of the regular cheese cake with regular strawberry preserve and the sugar free cheese cake with sugar free strawberry preserve.


Preheat oven 325′


3 packages Philadelphia cream cheese, softened

1 cup of sugar or 2 cups of Splenda

3 eggs room temperature

1/8 tsp. fine salt

1/4 cup sour cream

1 tsp. pure vanilla extract

2 tbsp. corn starch


3 cups graham crackers crumbs

2 tbsp. sugar or splenda

1 cup melted butter


Fruits of your choice rinsed and dried.

4 tbsp. strawberry or any other flavor of your favorite preserve.

2-3 tbsp. of water

2- 4 cups of fresh whipped cream



In a large bowl or food processer combine graham crackers crumbs with sugar or Splenda, add melted butter.

With clean hands work the crumbs with the butter until all coated.

If you are using the food processor just pules it few times until butter and crumbs come together and well mixed.

Press the crumbs onto a bottom of 9 inch springform pan making sure to push up the crumbs to the sides of the pan.

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Bake for 4-5 minutes, cool completely.



In a bowl of a stand mixer fitted with a flat beater, mix cream cheese with the sugar, sour cream, salt, corn starch and vanilla for few minutes until its smooth.

Add eggs one at a time mixing on low speed until all combines, mix on high for about two minutes.

Pour mixture over the cooled crust.

Bake for 55 minutes or until the center is set, turn off the oven and leave the cake in with the door adjure for about an hour, this insures the top of the cake wont have any cracks.

Cool the cake for about an hour on cooling rack, refrigerate for two hours or overnight.

With offset spatula carefully loosen the side of the cake away from the pan, remove the spring and slide the cake on to your serving platter.

Add the water to the strawberry preserve to loosen it, heat in the microwave for 30 seconds, stir until all combined.

I don’t like to strain my preserves, I love the flavor of the actual preserves and I like the looks of the fruit chunks on the top of the fresh fruits, but you could strain it with fine mesh strainer if you prefer.

Add whipped cream and fresh fruits according to your decorating skills or desire.

With pastry brush glaze the fruit with the preserve, refrigerate for few hours before serving.

Tips: If your oven door does not stay open on its own use a thick wooden spoon to hold it from closing.

If you forget to take out your cream cheese and eggs hours before you start making your cake, put the eggs in warm water for ten minutes.. unwrap the cream cheese from the packaging and microwave for 20-30 seconds…


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