Cheesecake Recipes (2 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.
Use the jump links below to go straight to the recipe you want.
Recipes on this page
Use the links below to jump directly to each Cheesecake Recipe.
Cheesecake 1 (Cream Cheese & Sour Cream)
Ingredients
- 3 (8 oz) packages cream cheese, room temperature
- 1 pint sour cream
- 6 eggs, separated (whites and yolks)
- 3 tablespoons vanilla
- 3 tablespoons flour
- 1 1/2 cups sugar
- 1 can cherry or blueberry pie filling (for topping)
Crust:
- 1 cup graham cracker crumbs
- 1/2 stick margarine (about 1/4 cup), melted
Preheat oven: 350°F
Preheat oven 350 degreesInstructions
- Preheat oven to 350°F. Grease the sides of the pan.
- Make the crust: melt margarine, mix with graham cracker crumbs, and press into the bottom of the pan.
- Mix cream cheese and sour cream until smooth. Add egg yolks, flour, vanilla, and sugar; mix well.
- Beat egg whites until stiff and gently fold into the batter.
- Pour batter into pan and bake for 1 hour at 350°F.
- Turn oven off and leave cheesecake in the oven for 1 hour (door closed).
- Remove and let stand 1 hour. Top with pie filling and refrigerate.
Total Cook Time: 1 hour
Equipment: pan
Servings: 10 to 12
Cheesecake 2 (Cottage Cheese, Springform)
Ingredients
- 1 pound cottage cheese
- 1 pound cream cheese
- 1 1/2 cups sugar
- 4 eggs, beaten light
- Juice of 1/2 lemon
- 1 teaspoon vanilla
- 3 tablespoons cornstarch
- 1/4 lb butter, melted
- 1 pint sour cream
Preheat oven: 325°F
Preheat oven 325 degreesInstructions
- Preheat oven to 325°F. Grease a springform pan.
- Cream the cottage cheese and cream cheese until smooth; add sugar.
- Add eggs, lemon juice, vanilla, cornstarch, melted butter, and sour cream; mix until well blended.
- Bake for 1 hour at 325°F.
- Turn oven off, keep the door closed, and leave cheesecake in the oven for 2 hours.
- Remove and refrigerate.
Total Cook Time: 1 hour
Equipment: springform pan
Servings: 15
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.