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Creamy classic vanilla cheesecake with a sweet and light sour cream topping.
This is my very favorite cheesecake recipe. It is SO creamy and light. If you are a cheesecake purist and you like it plain, this is your cheesecake. It is so flavorful all by itself-- you will love it!! (I like raspberry pie filling on the top....!)

Posted by Easybaked Published See Easybaked's 7 projects »
  • Step 1

    Preheat oven to 350F degrees.

  • Step 2

    In a medium bowl, combine crust ingredients together until well combined. Press into a 9″ spring form pan, pressing crumbs into bottom and about 1 1/2″ up sides of pan.

  • Step 3

    For the filling, combine the sugar and softened cream cheese in a large mixing bowl and beat together until smooth.

  • Step 4

    Add the eggs, one at a time, beating between each addition.

  • Step 5

    Add the vanilla, lemon juice and salt and beat until smooth and creamy, and pour into crust.

  • Step 6

    Bake at 350F degrees for 35-45 minutes.

  • Step 7

    While cheesecake is baking, make topping by simply mixing together all of the topping ingredients.

  • Step 8

    After 35-45 minutes of baking, remove cheesecake from oven and turn oven down to 325F degrees.

  • Step 9

    Pour topping over hot cheesecake, gently spreading to edges. Return cheesecake to oven and bake for an additional 12-15 minutes.

  • Step 10

    Remove cheesecake from oven and leave sides on pan while allowing cheesecake to cool to room temperature.

  • Step 11

    Refrigerate several hours (or overnight).
    Remove edges of spring form pan before serving and serve with fresh fruit, pie filling or a chocolate or caramel sauce.

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