Cheesecake Recipe
Prep time
Cook time
Total time
I am using a 3" tall 8" diameter pan here.
Prepare the cake pan with pan grease and parchment paper
Preheat the oven to 350°F
Be sure that all your ingredients are at room temperature before mixing
Serves: 1- 8" cake
  • Cream Cheese 24 ounces or 2½cups (670g)
  • Granulated Sugar 1¼ cup (250g)
  • Eggs large 6 (300g)
  • Vanilla Paste or Extract 3 teaspoons (15ml)
  • Sour Cream 1½ cups (330g)
  • Lemon Zest *optional 1 lemon
  • Graham Cracker Crumbs 2½ cups (250g)
  • Granulated Sugar 2 Tablespoons (28g)
  • Unsalted Butter 8 tablespoons (113g)
  1. Prepare the crust by combining the melted butter, graham cracker crumbs and second measure of granulated sugar together.
  2. Press into the sides and bottom of the prepared pan then bake for 10 minutes at 350°f
  3. Prepare the cheesecake batter by creaming the cream cheese smooth with the first measure of granulated sugar.
  4. Add the eggs slowly, scrape the bottom and sides of the bowl to make sure you do not get lumps.
  5. Add the vanilla extract and lemon zest
  6. Add the sour cream
  7. Mix smooth then pour the batter into the graham cracker crust
  8. Bake in a water bath in a preheated 350°f oven for 20 minutes then turn the oven temperature down to 300°f and bake form another 1hour and 20 minutes or until it is no longer liquid-y in the center but jiggles slightly like Jell-O
  9. Turn off the oven and allow the cheesecake to cool down while still in the oven for another hour.
  10. Remove from the oven cool completely then refrigerate overnight.
  11. Un-mold from the cake pan, invert onto a serving platter and top with fresh strawberries
  12. Glaze the strawberries with melted apple jelly if desired
Cheesecakes must stay refrigerated at all times for up to 10 days

Freeze for up to 2 months wrapped well.
Recipe by Gretchen's Bakery at