Traditional Cheesecake

Level: Intermediate
Prep Time: 20 min
Cook Time: 1 hrs 6 min
Cooling Time: 3 hrs
Yields: 12 servings


For an elegant dessert, try this scrumptious traditional cheesecake. It won't disappoint you!


  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup butter, melted
  • 1/4 cup granulated sugar
  • 3 pkgs. (8 oz. each) cream cheese, softened
  • 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
  • 4 large eggs
  • 1/4 cup all-purpose flour
  • 2 tablespoons lemon juice
  • 1 tablespoon grated lemon peel
  • 1 cup (8 oz.) sour cream
  • Fruit pie filling or fruit topping (optional)


PREHEAT oven to 350º F.

graham cracker crumbs, butter and sugar in small bowl. Press onto bottom and 1 inch up side of ungreased 9-inch springform pan.

BAKE for 6 to 8 minutes. Cool on wire rack for 10 minutes.

cream cheese and sweetened condensed milk in large mixer bowl. Beat in eggs, flour, lemon juice and lemon peel. Pour into crust.

BAKE for 50 minutes. Remove from oven; spread with sour cream.

BAKE for 10 minutes or until edge is set but center still moves slightly. Cool completely in pan on wire rack. Refrigerate for several hours or overnight. Garnish with fruit topping.


by S. Sadie , Bronx, NY on Dec. 2008

When I make a Cheese Cake I like to put Cream Cheese , Sour Cream and Ricotta . NO Flour and more sugar. ENJOY


by f. farheen , on May. 2008

The recipe turned out quite well.The texture was good and sweetness was balanced.I didn't add zest. The problem i had is that the centre went down when i put sour cream.

New York Cheesecake

by M. MICHELLE , FAIRHAVEN, MA on Apr. 2008

Excellent recipe for traditional cheesecake. Just what I wanted.

Great Cake!

by J. Jenny , LEEDS, AL on Dec. 2007

My family loved the cheesecake. We topped it with blueberries and cool whip, it was great! Can't wait to make another.


by K. Kristine , FORT MYERS, FL on Dec. 2007

I attempted my first cheesecake using this recipe at Christmas and everyone loved it! The only comment they had was that the lemon flavor was to strong so next time I will try the lemon zest and juice with a little less. I also used 2 1/3 less fat cream cheese and one regular and the results were still dense and not to heavy. Definatly using the recipe again.

My Husband's Heart

by J. Janet , Greensboro, NC on Dec. 2007

I had made this cheesecake several years ago and ever since then my husband asks when will I make it again? This recipe is easier than baking a "from scratch" cake and in my opinion receives more praise. Please don't scimp on any of the ingredients and with fresh lemon you will be so pleased with the results. This cake improves with age & freezes well. Enjoy

Not sweet

by M. , Gardner, MA on Nov. 2007

I am a cheesecake lover,and I did not like this cheesecake at all, It was not in the least sweet, it was bland and cheesey tasting. I love cheese, but no one in my family of cheese and cheescake lovers liked this. Very unsatisfied.

best taste

by r. raine , port saint lucie, FL on Sep. 2007

my family loved this recipe. i modified it a little by adding marscapone by 1/2 cup and it was delectable! don't overwhip the mascarpone!

Not What I expected

by L. LIsette , , on Jul. 2007

I made this Cheescake 2 days ago and the crust came out too hard and the cheescake wasn't sweet enough. next time i'll add sugar

Creamy Cheesecake

by A. Amanda , Sacramento, CA on Apr. 2007

This is one the best cheesecake recipes I have made. The only problem was that we ate it too fast and there were not left overs. Instead of sour cream, I put a layer of freshly whipped cream and sliced strawberries with a strawberry glaze. The crust I made with vanilla wafers and added baking cocoa to make it chocolate flavor, it was wonderful. Thanks for the recipe.