Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I have been making this delicious and easy cheesecake for over 40 years. Change up the berries to your liking or completely omit them for a plain but rich and creamy cheesecake.

Gallery

Recipe Summary test

prep:
10 mins
cook:
1 hr 10 mins
additional:
4 hrs
total:
5 hrs 20 mins
Servings:
10
Yield:
1 9-inch cheesecake
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Crust:
Filling:
Topping:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

    Advertisement
  • Stir graham cracker crumbs and sugar together in a bowl. Mix in melted butter. Press mixture evenly into a 9-inch springform pan.

  • Bake crust in the preheated oven for 10 minutes. Remove and let cool. Reduce oven temperature to 300 degrees F (150 degrees C).

  • Beat cream cheese in a bowl with an electric mixer, gradually adding sugar, until fluffy. Add vanilla extract. Beat in eggs one at a time. Pour filling over the crust.

  • Bake in the preheated oven for 1 hour. Remove from the oven and cool completely, 1 to 2 hours.

  • Mix sour cream, sugar, and vanilla extract together to make the topping. Pour topping over the cooled cheesecake. Refrigerate cheesecake until completely chilled, about 3 hours.

  • Top cheesecake with fresh strawberries right before serving.

Nutrition Facts

495 calories; protein 8.6g; carbohydrates 40.2g; fat 34.3g; cholesterol 149mg; sodium 296.4mg. Full Nutrition
Advertisement

Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/09/2020
I don’t eat cheesecake but my wife loved it! Read More