When you are searching for a delicious and creamy treat, Sara Lee Cheesecake is a perfect choice. Everyone loves a classic cheesecake recipe that is easy to make and tastes delicious. This Sara Lee cheesecake recipe has stood the test of time because it’s always a hit! With its sweet ingredient, this homemade dessert will be the star of any occasion.
If you want to learn how to make this delicious Sara Lee Cheesecake, you are in the right place. Follow along with this recipe and you will have a classic, creamy cheesecake that is sure to please everyone!
What is Sara Lee cheesecake?
Sara Lee Cheesecake is a rich and creamy dessert made with cream cheese, sweetened condensed milk, sour cream, eggs, and a graham cracker crust. Sara Lee Cheesecake tastes best when it is chilled for at least four hours so the flavors meld together. When you take your first bite of this creamy cheesecake, you will be blown away by its deliciousness!
Where Did I First Try Sara lee cheesecake?
Once I ordered Sara Lee cheesecake from their online shop Sara Lee Desserts for a little celebration. At first, I was not sure what it tastes like because there were many reviews and ratings about Sara Lee cheesecake online. So I thought it might be too sweet or sour.
The moment I opened the lid of the box, my house was filled with a delightful aroma of cream cheese and graham crackers. The appearance of the Sara Lee cheesecake was absolutely gorgeous. It had a perfect golden-brown graham cracker crust and was topped with creamy white filling dusted lightly with sugar.
I cut a slice of the cheesecake and took my first bite. What I got was a great delicious taste in my mouth! The cream cheese layer was smooth, light, and airy; the graham cracker crust was crunchy, sweet, and buttery; while the sour cream topping balanced out the sweetness of everything else. It was simply heavenly!
The cheesecake tasted even better after it chilled in the fridge for several hours. The texture became firmer while still remaining creamy and melting in my mouth.
I served the Sara Lee cheesecake as the main course of my celebration, and all my guests were in love with it. I was so glad that I took a chance to try this delicious dessert!
After that, I tried making my own version of Sara Lee cheesecake at home with a few modifications. It turned out equally good and now I make it whenever I am craving something sweet and creamy.
For any occasion, I highly recommend giving Sara Lee cheesecake a try. It is truly worth it to taste the perfection of this creamy dessert!
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Ingredients
For the Crust:
- Butter: In cheesecakes, you must use butter in order to get the best flavor and texture. I prefer to use unsalted butter for this recipe, but you can also use margarine if you prefer.
- Sugar: This will help to sweeten up the crust of your cheesecake. You can also add a touch of cinnamon or other spices for an extra layer of flavor.
- Graham Crackers: For this recipe, you will need about one and a quarter cups of finely crushed graham crackers. You can make your own by crushing the crackers with a rolling pin or putting them in a Ziploc bag and crushing them with a meat mallet.
For the Cheesecake:
- Cream Cheese: For this recipe, use two 8-ounce packages of cream cheese. I always recommend using full-fat cream cheese. This will give you the best flavor and texture for your cheesecake.
- Sweetened Condensed Milk: A 14-ounce can is all you need for this recipe. Sweetened condensed milk adds sweetness to the cheesecake, as well as moisture to make it extra creamy.
- Lemon Juice: Freshly squeezed is best for this recipe. The lemon juice helps to balance the sweetness and add a bit of tartness to the cheesecake.
- Sour Cream: An 8-ounce tub should be enough for this recipe. Sour cream adds an extra layer of flavor and richness to the cheesecake, as well as helping it stay moist while baking.
- Eggs: You will need two large eggs for this recipe. The egg whites add structure, while the yolks add richness and flavor.
Cooking Directions
Step 1
Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan. To make the crust, combine butter or margarine and sugar in a medium bowl. Stir until well combined.
Step 2
Add graham cracker crumbs and stir until evenly incorporated. Press the mixture into the bottom of the pan, and bake for 10 minutes. Set aside to cool.
Step 3
To make the cheesecake, beat cream cheese in a large mixing bowl until light and fluffy. Gradually add sweetened condensed milk and continue beating until smooth. Add lemon juice and sour cream, and mix well.
Step 4
Separate the eggs into two bowls – whites in one and yolks in the other. Add the egg whites to the cream cheese mixture, and beat until fully incorporated.
In a separate bowl, whisk the egg yolks until light and fluffy. Slowly add them to the cream cheese mixture, stirring as you go.
Step 5
Pour batter into the prepared pan and bake for 40 minutes. Turn off the oven and leave the cheesecake in the oven with the door ajar for 1 hour.
Allow the cheesecake to cool completely before refrigerating. Refrigerate for at least 4 hours before serving.
Cooking Tips
- Before you begin, make sure to read through the entire recipe. This will help you be prepared and know what steps are coming next.
- When you are making the crust, be sure to press the crumb mixture firmly into the bottom of your pan so it holds together when baking.
- Also, make sure your cream cheese is softened before beating it with the sweetened condensed milk and other ingredients. This will help ensure a smooth, creamy filling.
- Do not overbake your cheesecake. The center should be slightly jiggly when you take it out of the oven, as it will continue to cook while it cools.
What Ingredients Can I Replace or Substitute While Making It?
If you don’t have graham crackers on hand, you can substitute them with digestive biscuits or even gingersnaps. Just make sure to crush the cookies into a fine crumb before using them for the crust. You can also substitute sour cream with Greek yogurt for a slightly tangy flavor.
Sara Lee Cheesecake Recipe
Equipment
- springform pan
- parchment
- Medium Bowl
- Electric mixer
- plastic wrap
Ingredients
For the Crust
- 1/3 cups butter or margarine
- 1/4 cups sugar
- 1 1/4 cups finely crushed Graham Crackers
For the Cheesecake
- 2 (8-ounce) packages of cream cheese
- 1 (14-ounce) can sweetened condensed milk
- 1/4 cup freshly squeezed lemon juice
- 1 (8-ounce) tub of sour cream
- 3 eggs
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan. To make the crust, combine butter or margarine and sugar in a medium bowl. Stir until well combined.
- Add graham cracker crumbs and stir until evenly incorporated. Press the mixture into the bottom of the pan, and bake for 10 minutes. Set aside to cool.
- To make the cheesecake, beat cream cheese in a large mixing bowl until light and fluffy. Gradually add sweetened condensed milk and continue beating until smooth. Add lemon juice and sour cream, and mix well.
- Separate the eggs into two bowls – whites in one and yolks in the other. Add the egg whites to the cream cheese mixture, and beat until fully incorporated. In a separate bowl, whisk the egg yolks until light and fluffy. Slowly add them to the cream cheese mixture, stirring as you go.
- Pour batter into the prepared pan and bake for 40 minutes. Turn off the oven and leave the cheesecake in the oven with the door ajar for 1 hour. Allow the cheesecake to cool completely before refrigerating. Refrigerate for at least 4 hours before serving.
Notes
- Before you begin, make sure to read through the entire recipe. This will help you be prepared and know what steps are coming next.
- When you are making the crust, be sure to press the crumb mixture firmly into the bottom of your pan so it holds together when baking.
- Also, make sure your cream cheese is softened before beating it with the sweetened condensed milk and other ingredients. This will help ensure a smooth, creamy filling.
- Do not overbake your cheesecake. The center should be slightly jiggly when you take it out of the oven, as it will continue to cook while it cools.
Nutrition Information
- Serving size: 1 slice
- Calories: 400
- Fat: 25 g
- Carbohydrates: 33 g
- Protein: 8 g
- Sodium: 300 mg
- Cholesterol: 80 mg
How to Store Leftover Sara lee cheesecake?
Leftover cheesecake will stay fresh in the fridge for up to 5 days if it is properly covered. You can also freeze your leftover slices for up to 3 months.
If you decide to freeze your cheesecake, be sure to wrap each slice separately and store them in an airtight container before freezing. When ready to enjoy, let your Sara Lee Cheesecake thaw in the fridge overnight.
FAQs
Can pregnant women eat this?
Yes, pregnant women can eat Sara Lee Cheesecake as long as the ingredients are pasteurized. Indeed, it is important for pregnant women to ensure that all dairy products they consume are pasteurized.
Can this cheesecake be made without sugar?
Yes, you can make Sara Lee Cheesecake without sugar. Simply omit the sugar from the recipe and reduce the amount of sweetened condensed milk used by 1/4 cup. This will help keep the sweetness level balanced.
Can I make this in a round pan?
Yes, you can use either a springform pan or a regular round cake pan to make this cheesecake. However, if you use a regular round cake pan, make sure to line the bottom with parchment paper before adding the crust ingredients. This will help ensure that your cheesecake comes out of the pan easily after baking.
What is the best way to serve it?
Sara Lee Cheesecake is best served chilled or at room temperature. You can also top with fresh fruits, whipped cream, ice cream, or chocolate sauce for extra flavor and presentation.
Wrapping Up
Thanks for reading this recipe on how to make Sara Lee Cheesecake. This delicious dessert is easy to make and can be enjoyed on any occasion. With its creamy texture, crunchy crust, and sweet topping, it’s sure to please everyone in your family!
So what are you waiting for? Get baking and enjoy this delicious treat! Also, share this recipe with your friends and family so they can enjoy it too.
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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more