Cheesecake (Baked)
Creamy baked cheesecake with a graham cracker crust, featuring rich cheese flavors and a smooth texture. Perfect for special occasions or a decadent dessert treat.
Ingredients
Instructions
- Grease a 9 x 3-inch spring-form pan and dust with graham cracker crumbs.
- With a mixer on high speed, blend cottage cheese and cream cheese until smooth and creamy.
- Beat in sugar, then add eggs one at a time while mixing on low speed.
- Mix in cornstarch, lemon juice, and vanilla until well combined.
- Add melted margarine and sour cream and beat until smooth.
- Pour the filling into the prepared pan.
- Bake in a 325°F oven for about 70 minutes, or until the edges are firm.
- Turn off the oven and let the cake stand inside for 2 hours.
- Remove from oven and chill the cheesecake thoroughly.
- Remove the sides of the spring-form pan.
- If desired, top with strawberries and glaze or blueberries and glaze.
Tips & Substitutions
For a smoother cheesecake, ensure that both the cottage cheese and cream cheese are at room temperature before mixing. If you want a lighter version, consider using low-fat cream cheese or Greek yogurt as a substitute for the sour cream. To enhance flavor, add a teaspoon of almond extract alongside the vanilla.
Serving Suggestions
Serve slices of cheesecake with fresh strawberries and glaze for a sweet touch, or opt for blueberries for a tart contrast. This dessert pairs beautifully with coffee or espresso, making it a delightful end to any meal. For a festive touch, consider serving it alongside the Company Breakfast(This Can Be Made The Day Before) for a brunch gathering.
Storage & Reheating
Store leftover cheesecake in an airtight container in the refrigerator for up to one week. If you need to freeze it, wrap individual slices in plastic wrap and place them in a freezer-safe container. Thaw in the fridge overnight before serving to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cheesecake (Baked) contains roughly 336 calories, with 2g protein, 22g carbohydrates, and 17g fat. It is a good source of vitamin C (15% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of crust for this cheesecake?
Absolutely! While graham cracker crumbs are traditional, you can experiment with crushed cookies like Oreos or vanilla wafers for a different flavor profile. Just make sure to adjust the amount of sugar based on the sweetness of the cookies you choose.
How do I know when my cheesecake is done baking?
The cheesecake is done when the edges are firm but the center still has a slight jiggle. It will continue to set as it cools, so be cautious not to overbake, which can lead to cracks in the surface.
Can I make this cheesecake ahead of time?
Yes, this cheesecake is perfect for making ahead! Prepare it up to two days in advance and store it in the refrigerator. Just remember to let it chill thoroughly before serving to allow the flavors to meld beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).