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Classic Cheesecake

MY husband and I love desserts and this is one of our favorites. It is delicious and there are no leftovers...extra calories, you know! Sometimes I top each piece with fresh seasonal berries.
  • Total Time
    Prep: 30 min. Bake: 35 min. + chilling
  • Makes
    2 servings


  • 1/4 cup graham cracker crumbs
  • 1 teaspoon sugar
  • 4-1/2 teaspoons butter, melted
  • 3 ounces cream cheese, softened
  • 1/4 cup sugar
  • 1 large egg, lightly beaten
  • 1 teaspoon lemon juice
  • 1/2 teaspoon grated lemon zest
  • 1/4 cup sour cream
  • 2 teaspoons sugar
  • 1/4 teaspoon vanilla extract


  • In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 4-in. springform pan. Place on a baking sheet. Bake at 350° for 5 minutes. Cool on a wire rack.
  • In a small bowl, beat cream cheese and sugar until smooth. Add egg; beat on low speed just until combined. Stir in lemon juice and peel.
  • Pour over crust. Return pan to baking sheet. Bake at 350° for 25-30 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on).
  • Combine topping ingredients; carefully spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan just before serving.
Editor's Note: This recipe may be prepared in a 2-cup baking dish. Prepare as directed. Increase topping amounts to the following: 3/4 cup sour cream, 2 tablespoons sugar and 3/4 teaspoon vanilla.
Nutrition Facts
1 each: 488 calories, 32g fat (19g saturated fat), 196mg cholesterol, 323mg sodium, 42g carbohydrate (34g sugars, 0 fiber), 8g protein.

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