Very Best Cheese Cake
A rich and creamy cheesecake with a buttery graham cracker crust, perfect for special occasions or a delightful dessert. Its smooth texture and tangy flavor from cream cheese and lemon juice make it a crowd-pleaser. Topped with fruit filling, it suits both casual gatherings and elegant celebrations.
Ingredients
Instructions
- Combine crushed graham crackers with melted butter until well blended.
- Pat down firmly to form crust in bottom of well greased 9-inch spring pan, making sure the edges of the pan are sealed.
- Beat eggs well.
- Add cream cheese and beat until mixture is smooth.
- Add 1 cup sugar, lemon juice, and flour. Beat until all ingredients are well mixed.
- Add sour cream, vanilla, and 4 tablespoons sugar. Beat until blended.
- Pour mixture into spring pan with graham cracker crust.
- Bake at 375°F for one hour or until outer edges have turned brown.
- Cool, then remove sides and refrigerate.
- Before serving, top with prepared cherry, blueberry, or pineapple pie filling.
Tips & Substitutions
For a richer flavor, consider using full-fat cream cheese and organic eggs. If you're out of graham crackers, crushed vanilla wafers or digestive biscuits make great substitutes for the crust. To avoid cracks in your cheesecake, ensure all ingredients are at room temperature before mixing and avoid over-beating the batter. A water bath can also help maintain moisture during baking.
Serving Suggestions
Serve your cheesecake chilled, topped with a generous layer of cherry, blueberry, or pineapple pie filling for a delightful contrast. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a complete dessert experience, consider serving alongside fruit salad or chocolate-covered strawberries.
Storage & Reheating
Once cooled, cover the cheesecake with plastic wrap or aluminum foil and refrigerate it for up to five days. If you want to keep it longer, you can freeze individual slices wrapped tightly in plastic and then in foil for up to three months. Thaw in the refrigerator overnight before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Very Best Cheese Cake contains roughly 223 calories, with 4g protein, 38g carbohydrates, and 3g fat. It is a good source of calcium (11% 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
How can I tell when my cheesecake is done baking?
Your cheesecake is done when the edges are set but the center is still slightly jiggly. It will continue to cook as it cools. Baking at a lower temperature, like 325°F, can help prevent cracks and ensure even cooking.
Can I make this cheesecake in advance?
Absolutely! This cheesecake can be made a day or two in advance. Just ensure it is properly cooled, covered, and refrigerated. The flavors will meld beautifully, making it even more delicious when served.
What can I do to prevent cracks in my cheesecake?
To minimize cracks, mix the batter gently and avoid over-beating. Additionally, baking in a water bath helps create an even temperature around the cheesecake. Allow it to cool gradually in the oven with the door ajar before refrigerating.
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).