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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.

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

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

Steps

  • 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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