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15Ingredients
10Hours
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Ingredients
US|METRIC
12 SERVINGS
- 32 oz. full fat cream cheese (904g, softened to room temperature)
- 1 cup granulated sugar
- 1 cup full fat sour cream (at room temperature)
- 1 tsp. pure vanilla extract
- 2 tsp. fresh lemon juice (optional, but recommended)
- 3 large eggs (at room temperature)
- salted caramel
- lemon curd
- strawberry compote
- chocolate ganache
- fresh fruit
- fresh fruit
- whipped cream
- whipped cream
- raspberry sauce
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Reviews(17)
Alyssa Rich 4 years ago
Absolutely Delicious, we made it sprinkled with chocolate chips (7 year old daughters idea)
Big hit!
Christina Masteller-Miguel 4 years ago
Perfect! Just like everything else I have made from Sally’s Baking Addiction 😊
Miller 4 years ago
This was my first cheesecake, and it turned out so delicious! I added cherry pie filling on the top, and yum!! The only goof-up I made was not using a butter knife on the edges before opening the springform pan when we were ready to eat it. It stuck to the edges and broke apart, but who really cares when it tastes the same. I will definitely be making this again!
joseph elyakin 4 years ago
I made this over the weekend what a delicious dessert!! I filled a 9x13 pan with water and put it on the rack beneath the actual cake it came out perfect!
Jessica Savage 4 years ago
I've made a lot of different cheesecake recipes in my life, but this was the best of them all. It was perfectly sweet, perfectly creamy and perfectly tangy. Everyone at my dinner party loved it and wanted the recipe. It's perfect alone, but is equally perfect with a homemade fruit topping.
Jeffrey Miller 5 years ago
i made the mistake of adding mint extract which wasny great, but the flavor and texture was great. Idid the pan with water under the cake because i didnt have wide enough tin foil, but it was good
Nate H. 5 years ago
Great flavor and comes out perfectly every time. I get a lot of compliments on this cheesecake. thank you for sharing this recipe
Becky Wait 5 years ago
This cheesecake was delicious! It was creamy and perfect. I was worried it might be a little bland on its own so I made a cranberry glaze that nobody touched because the cheesecake itself was plenty. This is an incredibly dense and filling cake so while it will be tempting to take a huge piece because it looks so good, try to hold back because a little bit is enough! The directions and tips in the recipe were so specific and incredibly helpful. The only thing is that I wish there was a better way to tell if the cheesecake was done. I baked it for 75 minutes and it wiggled in the middle as the instuctions said but I think it was a touch under done in the middle. I brought it for Thanksgiving last night and got so many compliments and orders to bring it every holiday from now on. I can't wait to try the mini cheesecake recipe referenced in the article.
Keturah 6 years ago
First time making cheescake. was very nervous. especially because of the water bath. Followed the directions and the extra tips exactly how it was stated! Cheescake came out really good! I did have alittle extra batter/filling left over so i made mini cheescakes. I did not have a springform pan so maybe that is why i had extra batter. i used a glass pan and put parchment paper down so it would not stick. Had no issues