Ultimate Homemade Cheesecake

ultimate homemade cheesecake Dessert
Ultimate Homemade Cheesecake
  • Prep 30 min
  • Total 6 hr 45 min
  • Servings 16

Why wait until you're dining out to enjoy rich, creamy cheesecake? This "ultimate homemade" recipe is the perfect finish to any meal. MORE+ LESS-

Arlene Cummings
Updated May 24, 2011
Gold Medal Flour
Make with
Gold Medal Flour



1 1/2
cups graham cracker crumbs
cup sugar
tablespoons butter, melted


packages (8 oz each) cream cheese, softened
containers (8 oz each) whipped cream cheese spread, softened
1 1/4
cups sugar
teaspoons vanilla
tablespoons lemon juice
tablespoons Gold Medal™ all-purpose flour

Sour Cream Layer

pint (2 cups) sour cream
cup sugar
teaspoon vanilla
tablespoon lemon juice


Sliced fresh strawberries
Strawberry sundae syrup
Whipped cream


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  • 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.

  • 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.

No nutrition information available for this recipe

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