This classic cheesecake recipe delivers the smooth, dense texture and rich flavor associated with Sara Lee’s original style. The foundation is a buttery graham cracker crust that provides a perfect crunch against the creamy filling. The filling itself is a luxurious blend of cream cheese, sour cream, and just enough sugar to balance the tang. A simple sour cream topping adds a final layer of richness and prevents cracking. It is the ideal dessert for holiday gatherings, family dinners, or any occasion calling for a timeless, indulgent treat that tastes like it came straight from a bakery.
Sara Lee Original Cream Cheesecake
Description
This classic cheesecake recipe delivers the smooth, dense texture and rich flavor associated with Sara Lee's original style. The foundation is a buttery graham cracker crust that provides a perfect crunch against the creamy filling. The filling itself is a luxurious blend of cream cheese, sour cream, and just enough sugar to balance the tang. A simple sour cream topping adds a final layer of richness and prevents cracking. It is the ideal dessert for holiday gatherings, family dinners, or any occasion calling for a timeless, indulgent treat that tastes like it came straight from a bakery.Ingredients
Directions
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Preheat oven to 375F (191C).
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For the crust, combine graham cracker crumbs, 1/4 cup granulated sugar, and 1/2 cup softened butter in a bowl; mix well.
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Press the crust mixture firmly into the bottom of a 9-inch pie pan or springform pan.
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Bake the crust for 8 minutes, or until the edges are slightly brown.
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Reduce oven temperature to 350F (177C).
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For the filling, beat 1 lb cream cheese, 1 cup sour cream, cornstarch, and 1 cup granulated sugar in a mixer until smooth and sugar is dissolved.
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Add 2 tbsp softened butter and vanilla extract; blend until smooth, being careful not to overmix.
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Pour the filling over the baked crust.
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Bake for 30 to 35 minutes, or until a knife inserted 1 inch from the edge comes out clean.
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Cool the cheesecake at room temperature for 1 hour.
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For the topping, mix 3/4 cup sour cream and 1/4 cup powdered sugar until smooth.
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Spread the topping mixture evenly over the top of the cooled cheesecake.
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Chill in the refrigerator or freeze until ready to serve.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 403.6kcal
- % Daily Value *
- Total Fat 27.5g43%
- Saturated Fat 16.4g82%
- Cholesterol 107.7mg36%
- Sodium 1368.5mg58%
- Total Carbohydrate 16.0g6%
- Dietary Fiber 0.0g0%
- Sugars 16.0g
- Protein 22.8g46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure all ingredients, especially cream cheese and butter, are at room temperature before mixing to guarantee a smooth, lump-free filling.
Overmixing the filling incorporates too much air, which can cause the cheesecake to rise and then crack as it cools. Mix only until just combined.
For a cleaner slice, run a sharp knife under hot water and wipe dry between each cut.
This cheesecake can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Thaw overnight in the fridge before serving.
If using a springform pan, wrap the bottom in foil to prevent leaks if you plan to use a water bath (though this recipe does not require one).
