My Favorite Cheese Cake
A rich, creamy cheesecake with a buttery graham cracker crust, perfect for special occasions or as a satisfying dessert that delights with tangy lemon and smooth sour cream flavors.
Ingredients
Instructions
- Mix graham cracker crumbs, sugar, and melted margarine together.
- Press the mixture into the bottom of a 9-inch spring-form pan to form the crust.
- Preheat oven to 300°F (150°C).
- In a mixing bowl, beat softened cream cheese until smooth.
- Add Eagle Brand milk, eggs, lemon juice, and sour cream; mix until well combined.
- Pour the filling over the prepared crust.
- Bake in the preheated oven for about 60 minutes, or until set and lightly browned on top.
- Allow to cool completely before refrigerating for at least 4 hours or overnight.
Tips & Substitutions
For a firmer cheesecake, consider using full-fat cream cheese and ensuring it is well softened before mixing. You can substitute the margarine with unsalted butter for a richer flavor. If you prefer a sweeter crust, add an extra tablespoon of sugar to the graham cracker mixture. For a hint of flavor, try adding a teaspoon of vanilla extract to the filling.
Serving Suggestions
Serve this cheesecake chilled, topped with fresh fruit or a drizzle of chocolate sauce for added indulgence. It pairs beautifully with Leslie'S Cherry Cheesecake for a dessert spread. Consider serving alongside a light salad or coffee for a balanced meal experience.
Storage & Reheating
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. To maintain its texture, avoid freezing, as it can change the consistency. If you need to reheat it, let it sit at room temperature for about 30 minutes before serving to enhance the flavors.
Nutrition & Diet Analysis (per serving)
Each serving of My Favorite Cheese Cake contains roughly 467 calories, with 8g protein, 70g carbohydrates, and 18g fat. It is an excellent source of calcium (22% of the Daily Value), and a good source of vitamin A and protein.
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 make this cheesecake ahead of time?
Yes, this cheesecake can be made up to two days in advance. After baking, allow it to cool completely, then cover it tightly and refrigerate. This actually helps the flavors meld beautifully, making it even tastier when served.
What can I use instead of cream cheese?
If you're looking for a lighter option, you can use Neufchâtel cheese, which has a similar texture but less fat. For a dairy-free alternative, consider using cashew cream or a vegan cream cheese substitute, though the flavor may vary slightly.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set but the center is slightly jiggly. It will continue to firm up as it cools. Avoid overbaking to prevent cracks, which can occur when the filling is cooked too long.
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).