“This recipe has been handed down through the generations and I consider myself very lucky to have gotten a copy. Takes a long time, but it is so worth it. It’s a huge hit if you have to bring a dessert to a party– who doesn’t like cheesecake? I’ve tried making it more ‘diet-friendly’ but that just doesn’t seem to work out. I was able to swap out low to no fat on the cheeses and sour cream, but when I tried switching out the sugar for splenda or equal, it didn’t rise. But, as long as you don’t overindulge, it can’t be that bad for you – and you only live once, you have to enjoy excellent tastes!”
READY IN:
1hr 50mins
SERVES:
16
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325 degrees F. Cream cheeses and sour cream together. Stir in melted butter and slowly add the sugar, continuously mixing.
  2. Add eggs, vanilla, and lemon juice. Add flour to mixture and keep mixing.
  3. Pour into a floured springform pan. Place in preheated oven and bake for an hour and a half (90 minutes). Turn the oven off and leave the cheesecake in the oven for another two hours.
  4. Remove from the oven, cool, and enjoy! I’ve used a variety of toppings from sliced strawberries and whipped cream, to fresh blueberries, or any of the canned toppings available. My favorite is the one I just made – I had some homemade cherry preserves from the farmer’s market which I thinned with some passion fruit flavored rum and drizzled it over the top slice on the plate (decorative just like the fine dining establishments do!), then interspersed the drizzle with chocolate syrup. Talk about decadence! It was like a chocolate covered cherry cheesecake! Wonderful!

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