Cheesecake Recipes | Two Classic Baked Cheesecakes
These two classic baked cheesecakes come from vintage community cookbook traditions—rich, creamy, and perfect for holidays or special occasions. Choose the sour-cream cheesecake with a fruit topping, or the cottage-cheese version baked in a springform pan.
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A decadent, airy classic featuring a rich sour cream custard lightened by folding in stiffly beaten egg whites, finished with a vibrant fruit topping.
⏱️ Bake Time: 1 Hour + 2 Hours Rest🍽️ Yield: 10–12 Servings🍒 Topping: Cherry or Blueberry Pie Filling
Ingredients
The Graham Crust:
1 cup graham cracker crumbs
1/2 stick margarine (about 1/4 cup, melted)
The Souffléed Filling:
3 (8 oz) packages cream cheese (room temperature)
1 pint sour cream
6 eggs (separated into yolks and whites)
1 1/2 cups sugar
3 tablespoons flour
3 tablespoons vanilla
1 can cherry or blueberry pie filling (for topping)
Baking Instructions
🌡️ Oven Temp: 350°F
Preheat your oven to 350°F and grease the side walls of your baking pan (a springform pan works great).
Form the Crust: Mix the melted margarine thoroughly with the graham cracker crumbs. Firmly press the mixture into a uniform layer across the bottom of the pan.
Build the Base: In a large mixing bowl, beat the cream cheese and sour cream together until completely smooth. Blend in the 6 egg yolks, flour, vanilla, and sugar until well integrated.
Fold the Whites: In a separate clean bowl, whip the 6 egg whites until stiff peaks form. Gently fold the whipped whites into the cheese batter until just combined to keep the volume.
Bake: Pour the smooth batter over your crust layer and bake at 350°F for exactly 1 hour.
The Controlled Cool: Turn the oven off, leaving the door completely closed, and let the cheesecake rest inside for 1 hour. Remove it from the oven and let it stand on the counter for 1 more hour.
Finish & Chill: Spread your choice of cherry or blueberry pie filling across the top, then place in the refrigerator to set completely before slicing.
🍰 Cheesecake 2 (Cottage Cheese Style)
An old-school European-style springform recipe combining equal parts cottage cheese and cream cheese for a uniquely rich texture brightened with fresh lemon juice.
Preheat your oven to 325°F and thoroughly grease a standard springform pan.
In a large bowl, cream the cottage cheese and cream cheese together vigorously until completely smooth and free of large lumps, then stir in the sugar.
Add the light, beaten eggs, fresh lemon juice, vanilla extract, cornstarch, melted butter, and sour cream. Beat the mixture thoroughly until well blended and silky.
Pour the batter directly into your greased springform pan and bake at 325°F for 1 hour.
The Slow Set: Turn the oven off and keep the door tightly shut. Leave the cheesecake undisturbed inside the cooling oven for a full 2 hours to prevent cracking.
Remove the cake from the oven and transfer it straight to the refrigerator to chill thoroughly before un-molding.
Cheesecake FAQ
Why do these cheesecakes rest in the oven after baking?
Resting the cheesecake in the turned-off oven helps it cool gradually, which can reduce cracking and improve texture.
Do I need a springform pan for these recipes?
Recipe 2 specifically calls for a springform pan. Recipe 1 uses a greased pan with a crumb crust; a springform pan also works well for it.
Can I use a different fruit topping for Cheesecake 1?
Yes. Any pie filling or fruit topping works well, including strawberry, raspberry, or mixed berries.
How should cheesecake be stored?
Cheesecake should be refrigerated. Cover tightly and store for up to 4–5 days, or freeze slices for longer storage.
