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Ultimate Homemade Cheesecake

Blogger Arlene Cummings of Cooking With Sugar shares a favorite recipe.

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( 7 Ratings)

7 Ratings

5 Stars 71%

4 Stars 14%

3 Stars 14%

2 Stars

1 Stars

Member Reviews ( 4 )

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Prep Time 30 min
Total Time 6 hr 45 min
Servings 16

Ingredients

Crust

1 1/2: cups graham cracker crumbs

1/4: cup sugar

6: tablespoons butter, melted

Filling

2: packages (8 oz each) cream cheese, softened

2: containers (8 oz each) whipped cream cheese spread, softened

1 1/4: cups sugar

2: teaspoons vanilla

2: tablespoons lemon juice

5: eggs

2: tablespoons Gold Medal® all-purpose flour

Sour Cream Layer

1: pint (2 cups) sour cream

1/3: cup sugar

1/2: teaspoon vanilla

1: tablespoon lemon juice

Garnish

: Sliced fresh strawberries

: Strawberry sundae syrup

: Whipped cream

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Directions

1 Heat oven to 325°F. In small bowl, mix crust ingredients; press in bottom of ungreased 10-inch springform pan. Bake 10 minutes. Cool 3 to 5 minutes.
2 Meanwhile, in large bowl, beat both kinds of cream cheese, 1 1/4 cups sugar, 2 teaspoons vanilla and 2 tablespoons lemon juice with electric mixer on medium speed until smooth and well blended. On low speed, add eggs 1 at a time, beating well after each addition until blended. Add flour; beat until smooth.
3 Pour filling over crust. Bake 55 minutes. Cool on cooling rack 10 minutes. Meanwhile, in small bowl, mix sour cream layer ingredients.
4 Spoon and spread sour cream mixture evenly over top of cheesecake. Bake 10 minutes longer. Run knife around edge of pan to loosen cheesecake. Cool completely on cooling rack, about 2 hours. Cover; refrigerate at least 3 hours or overnight.
5 Before serving, remove side of pan. Garnish each serving with fresh strawberries and a drizzle of strawberry sundae syrup and a dollop of whipped cream. Store in refrigerator.

EXPERT TIPS

Expert Tips

Wrapping foil around the bottom of the pan helps to keep anything from dripping out while baking.

It’s best to store the cheesecake in the springform pan until ready to serve. The pan will protect it from getting bumped in the refrigerator.

Slice the cheesecake using a hot, wet knife, wiping the knife blade clean in between slices.

Got questions? Our experts have the answers. Ask Betty now.

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REVIEWS & COMMENTS

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1 - 3 of 4 Reviews View All

Posted 12/23/2012 8:47:44 PM REPORT ABUSE michstar962 said:

Rating:

cheese cake was excellent and easy to make. One problem was the middle wasnt cooked. I think the problem is that the receipe doesnt say to put the oven on 350 after you have made the crumbs. Its worth re-trying on the correct oven tempature.

This reply was: Helpful Inspiring

Posted 12/2/2012 12:58:15 PM REPORT ABUSE MZK said:

Rating:

All 7 of our guests raved over this. It's very easy to make. The only problem I had was probably caused by my oven. It must not be hot enough, because the center was not set, even after being refrigerated for over 12 hours. I will adjust next time. VERY YUMMY!

This reply was: Helpful Inspiring

Posted 11/22/2012 7:10:08 PM REPORT ABUSE Idaho_Mama said:

Rating:

BEST CHEESECAKE EVER! I made this today for our Thanksgiving dinner. I did make a graham cracker crust instead and topped it with blueberry pie filling. The cheese cake is equal to Cheesecake Factory cheesecake! I tried another recipe a couple years prior and it was a mess. This recipe however, very easy for first timers to follow. Fool proof and this cheesecake makes a wonderful addition to any gathering.

This reply was: Helpful Inspiring