Baked Cheesecake

"An awesome-tasting, wonderfully-textured cheesecake that my family loves. It's easy to make and just as delicious as any restaurant cheesecake that I've had. From Cristina Ferrare's Family Entertaining Cookbook (1998)"
photo by Debs Recipes photo by Debs Recipes
photo by Debs Recipes
photo by Lorrie J. photo by Lorrie J.
photo by Debs Recipes photo by Debs Recipes
photo by Debs Recipes photo by Debs Recipes
Ready In:
1hr 25mins




  • Combine graham cracker crumbs, sugar, and butter; press mixture into the bottom of a 10" springform pan; set aside.
  • Blend cream cheese and sugar together (in a food processor or with a medium-speed electric mixer) until smooth; add eggs one at a time, blending well after each addition; add sour cream, lemon juice, and vanilla; blend well; pour filling over the crust and spread evenly.
  • Lay a sheet of aluminum foil that has been bent up slightly to form a "foil tent" over the top of pan and not touching cheesecake (this is to prevent overbrowning) then bake at 350° for 1 hour and 15 minutes (remove foil tent after 50-55 minutes) or until top is set.
  • Combine sour cream and sugar; remove cheesecake from oven and immediately spread sour cream mixture over its top; return cheesecake to oven for 5 minutes to set topping; remove from oven.
  • Cool cheesecake on wire rack; cover and refrigerate to chill thoroughly.
  • Just before serving remove sides of springform pan and transfer cheesecake to serving platter; garnish cheesecake with berries (we like chilled cherry pie filling on top) and serve.
  • OPTIONAL: Just before pressing the graham crust into the bottom of the springform pan, spray the pan's inner sides with a little no-stick cooking spray, sprinkle a spoonful of combined graham cracker crumbs and sugar into the pan, then tilt and spread that mixture around so that it sticks to the coated sides and later adds to the visual appeal of your finished cheesecake.

Questions & Replies

  1. Is it a thick consistency? Not wanting a really creamy cheesecake.
  2. How long does it take to cool the cheesecake
  3. hi...when i make baked cheese..that time is so good but when i put in frozen and eat next day (chiller temperature)...but this time my cheese cake crumbly and dry so tell me plz cane i short out in this problm..


  1. This was fantastic! The whole family loved it and my sister already asked for the recipe (AND her in-laws are 100% Italian - So she's had some good cheesecake!) I did allow the dairy sit to room temp before mixing, and let it cool in fridge for at least 2 hours before covering (I let mine set overnight)
    • Review photo by Lorrie J.
  2. Well it’s an easy recipe to follow and make, that’s for sure!! I’m in the middle of baking it right now and I might add that I changed the flavour of the cheesecake to chocolate by adding 3/4 cup of Hersheys cocoa powder that I sifted first, of course and I tasted the batter first and it was very chocolatey!! Tasted perfect!! So I will let you all know how it turned out once I’m done. For a topping I’m adding a cherry jubilee sauce that I’m making for it.
  3. I really, really want to bake this cheesecake. I am out of sour cream. (I live in the country and don't want to drive all the way into town!). Does anyone think I could substitute buttermilk thickened with tapioca flour? (If there is anyone out there!)
  4. I made this for my son's birthday cake was very good ?I didn't put the sour cream topping on it just put a can of chilled cherry pie filling on top. Everyone loved it!
  5. This is the best baked cheesecake recipe I've ever used! Always a hit! My family loves blueberry so we use the blueberry pie filling on top! It's so easy and quick and tastes out of this world!!!


  1. I had to bake it for 1.5 hours as it was still runny in the middle of the cheesecake.
  2. HELP!


A happily married wife and mom of two young adults, who enjoys a variety of creative pursuits including a love of cooking and baking. I also enjoy gardening, nature, travel, and skiing. <img src=""> Recipezaar is my favorite cooking website. I can't believe eight years have passed since I first found this wonderful cooking community! Life circumstances have recently kept me away, but I hope to be back soon. I really appreciate those who have kindly reviewed or photographed my recipes ~ <img src=""> <img src=""> <img src="" hspace="3" vspace="5"><img src="" hspace="3" vspace="5"> <img src="" hspace="4" vspace="5"><img src="" hspace="3" vspace="5"> <img src="" hspace="4" vspace="5"><img src="" hspace="4" vspace="5"> <img src="" hspace="0" vspace="4"><img src="" hspace="0" vspace="4"> <img src="" hspace="1" vspace="5"> <img src="" hspace="1"> <img src="" hspace="2"> <img src="" vspace="3" hspace="4"> <img src=""> <img src=""> <img src=""><img src="" vspace="7"> <img src="" hspace="8" vspace="3"> <img src="" hspace="8" vspace="4">
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