Baked Cheesecake

makes 1×9” round  spring form pan
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter melted
3 (8 oz)  cream cheese, softened
1 cup sugar
3 large eggs
1/2 cup sour cream
2 tablespoons lemon juice
1 tablespoon vanilla


  1. 1

    Combine graham cracker crumbs, sugar, and butter; press mixture into the bottom of a 10″ springform pan; set aside.

  2. 2

    Blend cream cheese and sugar together (in a food processor or with a medium-speed electric mixer) until smooth; add eggs one at a time, blending well after each addition; add sour cream, lemon juice, and vanilla; blend well; pour filling over the crust and spread evenly.

  3. 3

    Lay a sheet of aluminum foil that has been bent up slightly to form a “foil tent” over the top of pan and not touching cheesecake (this is to prevent overbrowning) then bake at 350° for 1 hour and 15 minutes (remove foil tent after 50-55 minutes) or until top is set.

  4. 4

    Cool cheesecake on wire rack; cover and refrigerate to chill thoroughly.

  5. 5

    Just before serving remove sides of springform pan and transfer cheesecake to serving platter; garnish cheesecake with berries (we like chilled cherry pie filling on top) and serve.

  6. 6

    OPTIONAL: Just before pressing the graham crust into the bottom of the springform pan, spray the pan’s inner sides with a little no-stick cooking spray, sprinkle a spoonful of combined graham cracker crumbs and sugar into the pan, then tilt and spread that mixture around so that it sticks to the coated sides and later adds to the visual appeal of your finished cheesecake.

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1 Comment

  1. Great recipe. Works really well and tastes great aswell!

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