Traditional Cheesecake

Traditional Cheesecake

In this recipe:

based on 93 reviews
This Looks YUMMY!
7
20 min.
prep
266 min.
total
12 servings

For an elegant dessert, try this scrumptious traditional cheesecake. It won't disappoint you!

Ingredients

  • CRUST
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup butter, melted
  • 1/4 cup granulated sugar
  • CHEESECAKE
  • 3 pkgs. (8 oz. each) cream cheese, softened
  • 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
  • 4 large eggs
  • 1/4 cup all-purpose flour
  • 2 tablespoons lemon juice
  • 1 tablespoon grated lemon peel
  • 1 cup (8 oz.) sour cream
  • Fruit pie filling or fruit topping (optional)
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PREHEAT oven to 350º F.

FOR CRUST:
COMBINE
graham cracker crumbs, butter and sugar in small bowl. Press onto bottom and 1 inch up side of ungreased 9-inch springform pan.

BAKE for 6 to 8 minutes. Cool on wire rack for 10 minutes.

FOR CHEESECAKE:
BEAT
cream cheese and sweetened condensed milk in large mixer bowl. Beat in eggs, flour, lemon juice and lemon peel. Pour into crust.

BAKE for 50 minutes. Remove from oven; spread with sour cream.

BAKE for 10 minutes or until edge is set but center still moves slightly. Cool completely in pan on wire rack. Refrigerate for several hours or overnight. Garnish with fruit topping.


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3 CHEESE

When I make a Cheese Cake I like to put Cream Cheese , Sour Cream and Ricotta . NO Flour and more sugar. ENJOY

- Sadie Gambino from Bronx, NY

yummy!!

The recipe turned out quite well.The texture was good and sweetness was balanced.I didn't add zest. The problem i had is that the centre went down when i put sour cream.

- farheen imran from

New York Cheesecake

Excellent recipe for traditional cheesecake. Just what I wanted.

- MICHELLE POTTER from FAIRHAVEN, MA

Great Cake!

My family loved the cheesecake. We topped it with blueberries and cool whip, it was great! Can't wait to make another.

- Jenny Ginn from LEEDS, AL

Yummy

I attempted my first cheesecake using this recipe at Christmas and everyone loved it! The only comment they had was that the lemon flavor was to strong so next time I will try the lemon zest and juice with a little less. I also used 2 1/3 less fat cream cheese and one regular and the results were still dense and not to heavy. Definatly using the recipe again.

- Kristine Zadrovitz from FORT MYERS, FL

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Nutrition Facts

Serving Size: 1/12 of Recipe

Servings Per Recipe: 12

  • Amount Per Serving
  • Calories: 490
  • Calories from Fat: 310
  • Total Fat: 34g (53% of DV)
  • Saturated Fat: 21g (103% of DV)
  • Cholesterol: 165mg (54% of DV)
  • Sodium: 340mg (14% of DV)
  • Carbohydrates: 36g (12% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 27g
  • Protein: 11g
  • Vitamin A: 25% of DV
  • Vitamin C: 4% of DV
  • Calcium: 15% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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