- 32 ounces cream cheese (room temperature)
- 5 large eggs (room temperature)
- 2 cups sour cream (room temperature)
- 8 tablespoons butter (room temperature)
- 1 1/2 cups sugar
- 2 tablespoons cornstarch
- 2 vanilla beans (can substitute 1½ teaspoon pure vanilla extract)
- 1 teaspoon fresh lemon juice
PER SERVING *
|Calories460Calories from Fat330|
|% DAILY VALUE*|
|Calories from Fat330|
|% DAILY VALUE*|
Marie M. 2 days ago
I made this last year Christmas 2017, the family loved it. It was a big hit! It’s an easy recipe, I decided to make it again.
Shane 10 days ago
It tasted amazing. Everyone loved it I don’t own a springform pan but it came out delicious in an aluminum one suspended in a larger aluminum pan filled with water to simulate a proper water bath and it came out with a perfect texture and no cracks
Steven M. 11 Nov
I have made this recipe several times. It turns out great every time. All my nieces and nephews request it for family gatherings. A must try.
Gabriela Bobadilla 26 Jul
Loved it! To avoid the cracks on the cheesecake having all ingredients to room temperature is key for sure. Mine turned out a little different since I turned it into a Keto diet friendly cheesecake but delicious, creamy and fluffy.
Sheila Jackson 15 Jul
Great really lovely! In a regular oven it took a bit longer to cook about 30 additional minutes! Delish!!!! Thank you !
Thomas S. 3 Jun
perfect! added a blackberry glaze and was excellent!
ken freeeze 18 Apr
don't worry about cracks,do like i do pour a can of cherry or any pie filling you like over the top.
Jamie Leach 14 Mar
it was really good but i didnt have a big enough pan to do the water bath so it had a big crack. im making one again next week. any suggestions on how to not have it crack without the water bath?
Ken 17 Feb
I this was an easy recipe to follow and it taste great.
Amanda A. 24 Dec 2017
Excellent! Easy and delicious!!
Alicia P. 21 Dec 2017
I've been looking for this cheesecake recipe for months. I'm so glad I found it. Thank you for the long lost recipe I've used many years ago.
Marybelle P. 23 Nov 2017
Great! Only I added the crust 💕👌🏼🍁perfect texture!
Susan D. 12 Oct 2017
Delicious. This is my go to cheesecake. of all the things I have brought to events, this is the most requested. i have made it with and without a crust. when ive made a crust i use Brownie Bites (cookies). this is an easy to follow recipe for those who are scared of making a cheesecake. i have passed this recipe to any who ask. Again great recipe.
Greg K. 2 Oct 2017
Creamy and fluffy! I made three 4" mini-cheesecakes using just under 1/2 of the recipe 1-3/4 pkgs cream cheese, two eggs... they turned out great I cooked in a water bath for 65 minutes. Topped them with strawberries and homemade whipped cream.
Elaine 26 Aug 2017
Cake was excellent . The cake was very tasty and creamy I put whipped cream and fresh strawberries on top with mint leaves as decoration with fresh strawberries, looked like little flowers . Thanks so much for a truly lovely, delicious cake.... Adults and children just loved it !!! 😀🍊🍓🍓🍓 Miss Elaine R🍮
Krystle M. 19 Jun 2017
I never have to bake it as long as recommended- and it's perfect every time! Not too sweet and I also use the whisk attachment to beat... perfect every time! It's not too sweet and beautifully creamy and crumbly at the same time!
Mary M. 10 Feb 2017
I'm in love! This is the cheesecake I've been searching for. The room temp everything was an inspiration and the cake was smooth, light, and fluffy. I made a simple raspberry coulis for the topping. Perfect!
Robert M. 9 Oct 2016
I made this last night, and the whole family raved about it! So delicious, I will definitely make it again!
Rae M. 12 Aug 2016
I've made this recipe many, many times before and it is delicious. Got to make some for a large group this time and it was always the favorite of all my cheesecakes.It is also easily adapted to making different flavors and toppings.
Lori Sari 10 Aug 2016
This was fantastic! I love to bake, but this is only the second cheesecake I've ever made. My husband wanted one from scratch for his birthday. I left the ingredients out for 3 hours to get to room temperature, but I think the cream cheese needed longer, at least 4-5. I did get a few tiny lumps due to the cream cheese not being quite room temperature, but it didn't effect the taste! Very smooth texture overall. Baked for 2 hrs. in a convection oven at 300 F, and it came out lightly browned with no cracks! Topped with some cherries, but it would be incredible plain. Make it the day before you plan to serve it so it really chills and firms up in the fridge. Will definitely make again.