Classic Cheesecake

by , Updated April 6, 2017
Diana Rattray

This classic crustless cheesecake can be topped with your favorite dessert sauce, a warmed pie filling, or a fresh fruit sauce. If you prefer a crust, make it with this graham cracker crust.

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes


  1. Preheat oven to 375 F. Generously grease a 10-inch springform pan.
  2. Beat cream cheese and butter together until creamy. Blend in the sour cream. Add the flour, lemon juice, and vanilla; beat until well blended.
  3. Add the eggs, one at a time, beating well after each addition.
  4. Pour into the prepared springform pan.
  5. Wrap the bottom and sides of the pan with heavy duty foil.
  6. Set the wrapped pan in a larger pan.
  7. Add about 1 1/2 to 2 inches of hot water to the outer pan.
  8. Bake for about 1 hour, or until set. The cheesecake is set but will still jiggle slightly. Turn the oven off and open the oven door slightly.
  9. Let the cheesecake cool in the oven for about 1 hour.
  10. Remove and let stand on a rack for 2 hours. Loosen the rim of the pan and let the cake cool completely before removing the rim.
  11. Serve with warm cherry pie filling, a dessert sauce, or a fresh fruit sauce.

Serves 12 to 16

Nutritional information based on 12 servings:
Calories per serving: 530
Fat per serving: 44.1


More Cheesecakes
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Sweet Potato Cheesecake
Easy Pumpkin Cheesecake

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