Desserts

Sour Cream-Topped Cheesecake

photo by:

kraft

This is the best cheesecake recipe I have ever made. My family and I keep trying new recipes but we always come back to this one. It looks great with no cracks on the sur...read more

posted by

monica2001

on 11/23/2011

time

prep:

25 min

total:

5 hr 35 min

servings

total:

16 servings

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What You Need

cup HONEY MAID Graham Cracker Crumbs

cup plus 2 Tbsp. sugar, divided

Tbsp. butter or margarine, melted

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

tsp. zest and 1 Tbsp. juice from 1 lemon

1-1/2

tsp. vanilla, divided

eggs

1-1/2

cups BREAKSTONE'S or KNUDSEN Sour Cream

Make It

HEAT oven to 325°F.

MIX graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.

BEAT cream cheese, 3/4 cup sugar, lemon zest, juice and 1/2 tsp. vanilla with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.

BAKE 55 min. to 1 hour or until center is almost set. Mix sour cream, remaining sugar and vanilla until well blended; carefully spread over cheesecake. Bake 10 min. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Kraft Kitchens Tips

Size-Wise

Enjoy a serving of this rich and indulgent treat on special occasions. It's sure to be a hit with your guests!

How to Soften Cream Cheese

Place completely unwrapped packages of cream cheese on microwavable plate. Microwave on HIGH 15 to 20 seconds or until slightly softened.

Note

If using a dark nonstick 9-inch springform pan, reduce oven temperature to 300°F.

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monica2001

posted:11/23/2011

This is the best cheesecake recipe I have ever made. My family and I keep trying new recipes but we always come back to this one. It looks great with no cracks on the surface and the taste is rich and moist. If we want fruit, it is simple to put some on the top.

cocoadevi

posted:4/25/2011

This is the perfect cheesecake recipe. I made it exactly as is, with the lemon and it makes the cake. I imagine if you leave it out, it would be very lacking in flavour. Mine was all gone in a couple of hours because everyone kept going back for more. Enjoy!

a cook

posted:1/23/2011

I use to make cheesecakes every month for my office lunches. This one was always the favorite.

a cook

posted:2/19/2010

Made this cheesecake for the first time (and I've made LOTS of cheesecakes over the years). This is my family's new favorite! Didn't use lemon zest and halved the lemon juice. Used crushed vanilla wafers for the crust instead of the graham cracker crumbs.

stafore

posted:1/1/2010

This recipe is excellent. I did not use the lemon zest or juice. We tried it for the first time last night. This cheesecake is so good - my husband woke up this morning, thinking about it. I keep wondering if I should be happy....or jealous, lol. Make this recipe, you won't be disappointed.

tmjones2000

posted:11/26/2008

This cheesecake is the best! I agree leave the lemon out and it will be a huge success.

dolpher

posted:12/20/2007

Cut out the lemon peel, and halve the lemon juice, and it leaves a taste that can't quite be identified, but invites another bite, or 20.:) This is also the closest recipe I've been able to fine that Grandma, Rest in peace, made before I could learn it!

a cook

posted:12/15/2005

ALTHOUGH I FOUND IT TO BE A LITTLE TOO LEMONY, IT WAS VERY GOOD OVERALL. I'VE MADE IT AGAIN WITH A LITTLE LESS LEMON AND EVERYONE LOVED IT (ALTHOUGH THEY LOVED IT WITH THE LEMON TOO!!!)

ginger326

posted:9/20/2005

This is everyone's favorite cheesecake. The sour cream topping makes it the best!

dmysteri1

posted:12/27/2004

This recipe was given to me by my father's ex-wife when I was about 12 years old. She died and a few years later I lost the recipe. What a great thing it is to see it again. Now I will pass it on to my daughter.