Sara Lee Cheesecake Recipe
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.
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Servings: 8 people
Calories: 400kcal
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.