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Traditional Cheesecake

 Traditional Cheesecake
Our Test Kitchen shares this recipe for a basic cheesecake that tastes great alone or with any number of garnishes. Try serving it with Raspberry Sauce and Sour Cream Topping.
12 ServingsPrep: 20 min. Bake: 55 min. + chilling

Ingredients

  • 1 cup graham cracker crumbs
  • 1 tablespoon sugar
  • 3 tablespoons cold butter
  • FILLING:
  • 4 packages (8 ounces each) cream cheese, softened
  • 1-1/4 cups sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 3 eggs, lightly beaten
  • Raspberry Sauce and Sour Cream Topping, optional

Directions

  • In a small bowl, combine cracker crumbs and sugar; cut in butter
  • until crumbly. Grease the sides only of a 9-in. springform pan;
  • press crumb mixture onto bottom of pan. Place on a baking sheet.
  • Bake at 350° for 10 minutes. Cool on a wire rack.
  • In a large bowl, beat cream cheese and sugar until smooth. Beat in
  • lemon juice and vanilla. Add eggs; beat on low speed just until
  • combined. Pour filling onto crust. Return pan to baking sheet.
  • Bake at 350° for 45-55 minutes or until center is almost set.
  • Cool on a wire rack for 10 minutes. Carefully run a knife around
  • edge of pan to loosen; cool 1 hour longer.
  • Refrigerate overnight. Serve with Raspberry Sauce and Sour Cream

2 of 2

Traditional Cheesecake (continued)

Directions (continued)

  • Topping if desired. Refrigerate leftovers. Yield: 12 servings.
Nutritional Facts: 1 slice (calculated without raspberry sauce and sour cream topping) equals 424 calories, 31 g fat (19 g saturated fat), 144 mg cholesterol, 311 mg sodium, 30 g carbohydrate, trace fiber, 8 g protein.