The Best Cheesecake Recipe! So Easy!

This is a cheesecake like no other!  It’s so light and fluffy, not heavy and dense and it uses a few simple ingredients that when combined make a perfect cake.  I implore you to try it out, i promise you won’t be disappointed!

The Crust:

1 1/2 cups Graham Crumbs

2 tbsp Sugar

3 tbsp Butter melted

The Cake:

2-8oz pkgs of Cream Cheese

1 cup Sugar

5 Eggs

1 tsp Vanilla

1 tsp Lemon Juice

2 cups Sour Cream

The Topping:

1 jar of Sour Cherries

Sugar to taste (it always depends on the cherries and how sour/sweet you prefer them)

2 tbsp Cornstarch


Pre-heat oven at 300 degrees

Mix melted butter, crumbs and sugar and press evenly into 10″ springform pan.

In a large bowl on lowest speed, beat cream cheese until smooth.  Add sugar slowly while still beating.

Separate eggs and add the egg yolks one at a time and beat just until incorporated.   Add vanilla, lemon, and sour cream 1 cup at a time.  Beat at low speed

In a separate bowl, beat egg whites until stiff.  Fold egg whites into batter and pour into crumbs

Bake 1 hour then turn oven off and leave cake in oven with door open for a 1/2 hour.

To make the topping, separate the cherries from the liquid.  Put the liquid in a sauce pan and bring to simmer with the sugar and cornstarch.  Remember to first mix the cornstarch in some cold water until fully incorporated, this allows the cornstarch to be able to mix into a hot liquid.  Simmer liquid mixture until it thickens.  Place drained cherries on cooled cake and pour thickened liquid over cherries, allowing it to drip down the sides for a nice effect.

Remember to check out my egg whipping tip as well as how not let your cheese cake crack!

This topping can be switched for raspberries, blueberries or any other fruit you think best, just make sure you get some liquid from the fruit to thicken and pour over.  You could also use a fruit preserve, where you can just put it from the jar to the cake, all the thickening steps are done for you.  Anyway you do it, it will be delicious, bon appetite~

8 thoughts on “The Best Cheesecake Recipe! So Easy!

  1. awesome light cheesecake, have already made it again, topped with blueberry filling and strawberry filling, both made with fresh fruit,yummm

  2. Good cheescake. However, the 10″ pan the recipe is calling for is way too small for the amount of ingredients. I had to use a much more bigger pan. Has anybody else had this problem? Not sure what was wrong. I double checked the recipe and I think I followed it right.

  3. It was my 1st try to make a cheesecake and it was just PERFECT!!!

    Everything is just very accurate and it was sooooooooo delicious..Thank U!

  4. Best Cheesecake ever!!! I have made 6 cheesecakes since I found this recipe and it turns out perfect every time…the only thing is if your making the filling and use a store bought crust, this recipe is more than enough for two cheesecakes! Tastes great plain or with fresh cut fruit…Yummmm Yummm. <3 😀

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