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Traditional Cheesecake

Traditional Cheesecake
Makes:
12 servings
Prep Time:
20
minutes
Total Time:
266
minutes
based on
93 reviews
For an elegant dessert, try this scrumptious traditional cheesecake. It won't disappoint you!

In this recipe:


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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)

Directions:

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.



Reviews:

Review This Recipe
  •  Star(s)

    3 CHEESE

    Sadie Gambino from Bronx, NY

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

  •  Star(s)

    yummy!!

    farheen imran from

    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.

  •  Star(s)

    New York Cheesecake

    MICHELLE POTTER from FAIRHAVEN, MA

    Excellent recipe for traditional cheesecake. Just what I wanted.

  •  Star(s)

    Great Cake!

    Jenny Ginn from LEEDS, AL

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

  •  Star(s)

    Yummy

    Kristine Zadrovitz from FORT MYERS, FL

    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.

  •  Star(s)

    My Husband's Heart

    Janet Wescott from Greensboro, NC

    I had made this cheesecake several years ago and ever since then my husband asks when will I make it again? This recipe is easier than baking a "from scratch" cake and in my opinion receives more praise. Please don't scimp on any of the ingredients and with fresh lemon you will be so pleased with the results. This cake improves with age & freezes well. Enjoy

  •  Star(s)

    Not sweet

    Marne from Gardner, MA

    I am a cheesecake lover,and I did not like this cheesecake at all, It was not in the least sweet, it was bland and cheesey tasting. I love cheese, but no one in my family of cheese and cheescake lovers liked this. Very unsatisfied.

  •  Star(s)

    best taste

    raine neal from port saint lucie, FL

    my family loved this recipe. i modified it a little by adding marscapone by 1/2 cup and it was delectable! don't overwhip the mascarpone!

  •  Star(s)

    Not What I expected

    LIsette Lizama from ,

    I made this Cheescake 2 days ago and the crust came out too hard and the cheescake wasn't sweet enough. next time i'll add sugar

  •  Star(s)

    Creamy Cheesecake

    Amanda Datwyler from Sacramento, CA

    This is one the best cheesecake recipes I have made. The only problem was that we ate it too fast and there were not left overs. Instead of sour cream, I put a layer of freshly whipped cream and sliced strawberries with a strawberry glaze. The crust I made with vanilla wafers and added baking cocoa to make it chocolate flavor, it was wonderful. Thanks for the recipe.

  •  Star(s)

    Pretty Darn Good!

    Betty Smith from STERLING HEIGHTS, MI

    I made this cheesecake for my Easter family get-together and served it with strawberries on the side. It certainly had a WOW factor! I normaly make cheesecakes using chocolate, like the Tuxedo Cheesecake and this was a wonderful change.

  •  Star(s)

    Traditional Cheesecake

    Marie Gerrity from Steger, IL

    This cake was a hit. Easy to make. Served with strawberries.

  •  Star(s)

    Excellent Recipe

    Rach R from Del Rio, TX

    I make this cheesecake for any kind of celebration and is always a hit! The only thing is that when I take it out of the oven to cool off it goes down and won't stay all fluffy... any tips?...

  •  Star(s)

    It's good cheesecake

    Brenda Andrews from NEWARK, NJ

    I try it last night for the first time. The texture was dense that's the way I like it. It's not to sweet. next time I would add 1/2 cup of sugar. Beside that It was a pretty good cheesecake.

  •  Star(s)

    Good Cheesecake

    Maria Tesler from DELRAY BEACH, FL

    I made this cheesecake for a party yesterday. I added a small layer of whip cream on top after it cooled which gave it a nice sweetness.

  •  Star(s)

    Easy Cheesecake

    Carolyn Hunt from GRAND PRAIRIE, TX

    This was really easy to make. I love baking Cheesecakes. I took this one to work for a party. I also brought strawberries, chocolate sauce, caramel sauce and pecans so my co-workes could top the cake any way they liked. It was delicious.

  •  Star(s)

    Quick and tasty!

    ursula worthen from felton, CA

    This was a easy recipe came together quickly and I made two 9in pies with it. I also used 1 block of fat free cream cheese. Very dense, tasty cheesecake, did not fall and I put fruit on the top rather then the sour cream. Will make again!

  •  Star(s)

    traditional cheesecake & raspberry swirl cheesecak

    Amy Karl from DES MOINES, IA

    When I made this cheesecake I combined two different recipes the traditional and the exquisite glazed almond raspberry swirl without the glazed almonds so obviously I changed theese recipes up a bit I kind of mixed them up instead of using lemon peel from the traditional I added a teaspoon of vanilla and I also cut the sourcream in half and added it to the ingredients instead of putting it on top of the cake I then added an extra box of cream cheese and blended in raspberry preserves swirled it in and baked it for an hour at 350f when it was finished I topped it with lemon filling it was delicious and a big hit also!!!! All thanks to those recipes!!

  •  Star(s)

    I reviewed the wrong recipe. This is the good one!

    Glory Czanderna from

    This recipe made the best cheesecake I've ever served. Instead of glazing the cheesecake with sour cream, I accidently put it in with the recipe before I baked it. This actually turned out wonderfully, though. The cheesecake had a light and creamy taste to it (which surprised me because there are so many rich ingredients in here). I made this for my dad's birthday a week ago, and all of the guests just raved about it. And even though they had it only last week, and they're already insisting I make it again for someone else's birthday!

  •  Star(s)

    Delicious

    MILA from Toronto ON, Canada

    There is nothing better than a fresly made cheese ecake. We all loved it it was very soft. I would never buy another cheesecake at the deli.

  •  Star(s)

    WOW

    Amy Smith from Boerne, TX

    This cheesecake is remarkable. The only thing I did different was to add gingersnap cookies to the grahan cracker crumbles. Made the crust a little snappish to the creamy cheesecake. Perfect for our Easter Celebration.

  •  Star(s)

    Delicious and easy!

    Selinda Rodes from Port Republic, VA

    This was my first experience with making a cheesecake, and it was a good one. It was very easy to make, and baked up lovely. The buttery graham cracker crust is a delicious addition to the cream cheese flavor. My husband, who is a cheesecake fan, enjoyed it very much with a serving of wineberry topping on each slice.

  •  Star(s)

    Traditional Cheesecake

    Lynn Merendino from Marysville, PA

    I made this cheesecake for the first time as Easter dessert for my family this year. It was so easy to prepare. Everyone loved it and I didn't even use the sour cream or the fruit topping. I will definitely make this cheesecake again and again!

  •  Star(s)

    oops!

    Dawna Kozlowski from CARO, MI

    I fixed this cheesecake between fixing dinner and it got done a lot faster than it was supposed to ,so I didn't get a chance to add the sour cream. It was heavenly anyways!! Thank goodness.

  •  Star(s)

    Scrumptious

    Donna Doss from Sanford, NC

    This cheesecake is delicious and very easy to make.

  •  Star(s)

    Beats A Deli

    Mia Bretta from Bangor, ME

    Easy, Fast and beats any cheesecake I've ever had at a Deli .... and that includes NYC and Miami

  •  Star(s)

    second time not a charm or follow the recipe

    sherri sovinski from CHATFIELD, MN

    First time was a charm!However, the second time I thought I remembered what to do and didn't read the recipe over . Big mistake! I learned this lesson before too! I completely forgot the sour cream topping. It did taste OK. But the sour cream adds to the flavor. I used crushed vanilla waffers instead, since I was out of graham crackers. That was a nice touch. And I am fond of serving pie cherry topping for Valentines Day.

  •  Star(s)

    I love strawberry cheesecakes

    Susana Noriega from Miami, FL

    This recipe is an excellent recipe because it is easy to make it. It has every instruction you need and is not confusing at all. This recipe is the best I have ever seen and it is delicious...!!

  •  Star(s)

    Absolutely Divine!

    Marlena Spencer from Soldotna, AK

    This is my most favorite dessert dish! I love it and would it anytime, anywhere with anyone! :) The taste is so rich and textured. Mmmmm Mmmmm Mmmmm.

  •  Star(s)

    Perfect!

    Darlena Martin from PHILADELPHIA, PA

    This cheesecake recipe couldn't be more perfect. It is the one I make every time and it always turns out perfect...

  •  Star(s)

    Traditional Cheesecake

    Marjorie Vialet from St. Croix, VI

    I made this cheesecake for Thanksgiving along with a pumpkin cheesecake boy oh boy if it lasted ten minutes on the table it lasted long. It was very good everybody raved about the cheesecake never mind they liked the pumpkin one also but they devoured the traditional cheesecake faster..

  •  Star(s)

    most wonderful

    Chhayleng Touch from Oakland, CA

    I never knew cheesecake could taste so wonderful! I love this recipe! I was actually proud of myself after i tasted my work. Thank you so much for this wonderful recipe!

  •  Star(s)

    Terrific!

    Carrie Kulasa from STERLING HEIGHTS, MI

    I made this cheesecake for a girl at work for her birthday and everyone said it was terrific! It was so easy to make. I plan on making it for Christmas.

  •  Star(s)

    Traditional Cheesecake

    Rebecca Walter from PINCHER CREEK, AB

    This recipe was what I had been looking for for so long. Simply delicious!!!! Simple to make!!!!!

  •  Star(s)

    Yummy

    Funmi Aderinokun from LOUISVILLE, KY

    The best cheesecake I've tasted. Easy to prepare and very, very yummy.

  •  Star(s)

    Traditional Cheesecake

    Kathy Dillon from CONCORD, CA

    My daughter made two cheesecakes one day using this recipe. The cheesecakes looked perfectly yummy; the smell of them coming out of the oven was heaven. I had to fight the immediate urge to dive into one with my fork and eat the whole thing. My daughter decided to bring one whole cheesecake to a friend's mom because it was her birthday. Well the cheesecake was a big hit with her friend's mom and her family. I was told it disappeared very quickly. She also made different toppings for them to try with it ie; strawberry, caramel, and even some Nestle toll house morsels. The other cheesecake we cut into slices and froze for later. I finally ate some of the cheesecake we froze. UMMM...Yum!!! It was so creamy!! I ate a small slice and then another.

  •  Star(s)

    Basic is best.

    Fran Godaire from ENFIELD, CT

    This cheesecake is perfect! We all loved it.

  •  Star(s)

    "The best ever"

    Betsy DiMaggio from SALINE, MI

    My family loves cheesecake but, we reserve it for birthday celebrations. I have made several over the years but am always looking for a better recipe. I have definitely found it in this one. It was light, fluffy and not too sweet. We ate it plain, but I am sure it would be delicious with fruit over it. My family all said it was the "best cheesecake ever". This recipe is a keeper!

  •  Star(s)

    Lucious, Lip Smacking Good!

    LaTonya Powell from SANGER, CA

    I love Cheese Cake and this one is very versatile, I first ate it plain then I decided to put on some fruit. I always like to make a syrup for my fresh fruit and put it in the refrigerator to chill. Especially in the summertime I live in an area where fresh fruit is available on the sides of the road. Fresh blueberries, strawberries, peaches etc. By putting a simple syrup over the fruit it tends to last longer and stay fresher when I do this. So after eating my cheesecake plain I decided to put some blueberries on top of it, that did it. That one was gone in no time. everyone so enjoyed it. By the way I always put some of the fruit that I'm putting in syrup in the blender and liquefy it, then add it to the syrup to improve the flavor of the syrup. I use one cup water, 1/2 cup of fruit in blender and liquefy it. measure it and add twice that amount of sugar to it in a boiler, mix well and bring to a boil until it turns into syrup. Pour over fruit and coat well then refrigerate until

  •  Star(s)

    Great Cheesecake

    Carly Kirkpatrick from MCKINNEY, TX

    Fairly simple to prepare, and too easy to consume!!

  •  Star(s)

    Just like Moms

    Heather Mortensen from SARASOTA, FL

    I just made this traditional cheesecake for my brother. I couldn't believe it when he said it tasted just like Moms. Its so creamy it Practicly melts in your mouth just like Moms.

  •  Star(s)

    traditional cheesecake

    LOUISE HEBERT from PORTSMOUTH, RI

    this cake had a good texture and was not sweet. Very light,and kept well if you had any leftover.And that was because I put a piece away before it was gone.

  •  Star(s)

    Traditional Cheesecake

    Barbara Green from VINCENNES, IN

    Cheesecake is my biggest weakness and this recipe was no exception!!!

  •  Star(s)

    The Best Cheesecake

    Judy L Rangitsch from Ovando, MT

    This recipe is an excellent,classic, dessert. I have never found a better version even though I am always looking to improve recipes I make frequently. Variations with all kinds of fruits.

  •  Star(s)

    I Love Cheesecake

    Sandra Caskey from WICHITA FALLS, TX

    I love cheesecakes and this recipe makes a great cheesecake. It is easy to make and worth the time to make.

  •  Star(s)

    Traditional Cheesecake

    Lynn Andrews from FRANKSTON, TX

    This recipe turned out fantastic. It was my husbands 46 birthday yesterday and it is tradition for us to have a cake of his choice. The morning of his birthday I ask him what type of cake would you like for your birthday this year and he tells me. Well, yesterday morning he asked for a homemade cheesecake - with cherries on top. Thank you for the great recipe !

  •  Star(s)

    Traditional Cheesecake

    Christina Enloe from VICHY, MO

    I make this cheesecake, my first one ever. It was ok, the directions were easy to follow. But my family did not like the sour cream on top. I did not think it was as creamy as it should have been.

  •  Star(s)

    good!

    JACQUELINE MCCARTY from NEW ORLEANS, LA

    my family enjoyed this desert for the holidays. was easy to make and tasted great.

  •  Star(s)

    Light and Easy

    Eileen Dunne from EDISON, NJ

    Baked this deliciou cheesecake for Christmas. Used all low fat ingredients and served with different fruit toppings. My guests loved this dessert and for a surprise--included the recipe as a departing gift. Thank you!!

  •  Star(s)

    Traditional Cheesecake

    Jane Evenson from MAPLE FALLS, WA

    I served this recipe as my dessert at our Holiday Party for friends and family.Everyone wanted the recipe.It was delicious.

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • 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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Traditional Cheesecake

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)

 

Directions

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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