Cheesecake Recipe No Sour Cream
This homemade Cheesecake Recipe No Sour Cream is basic yet incredibly delicious. If you are looking for a holiday centerpiece or a simple dessert for your family, this is one of the best choices ever.
Servings: 12
Calories: 372kcal
Ingredients
- ⅓ cup butter, melted
- 1 ¼ cup graham cracker or chocolate crumbs
- ¼ cup sugar
- 16 ounces cream cheese, softened 2 packages
- 14 ounces sweetened condensed milk
- 3 large eggs
- 1 tablespoon lemon juice (I will add ¼ cup personally if I'm not adding anything else to this cheesecake)
- ¼ cup sprinkles (optional)
Instructions
- Preheat your oven to 300 degrees F.
- In a medium sized bowl combine butter, crumbs and sugar.
- Press into the bottom of your spring form pan to make the bottom crust. Try to make the base as even as possible. I have used the side of a coffee mug to press down and flatten the crust as best as I can. Set aside.
- Using a handheld or stand mixer beat cream cheese until fluffy.
- Add condensed milk, eggs and lemon juice and beat until smooth. Make sure mixture is totally blended.
- Add sprinkles if using. Stir until evenly distributed.
- Pour on top of your crumb mixture.
- Bake until center of cake springs back when lightly touched. Between 50 and 55 minutes.
- Allow to cool to room temperature in the pan.
Video
Notes
- Overbaking the no sour cream cheesecake can cause the surface to dry out and crack.
- Avoid opening the oven door while it bakes unless it’s necessary. Allowing the heat to escape and cause the cheesecake to sink in the middle.
- It’s normal for the center of the cheesecake to still jiggle slightly when it comes out of the oven. It will fully set as it cools.
Nutrition
Calories: 372kcal | Carbohydrates: 35g | Protein: 7g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 96mg | Sodium: 300mg | Potassium: 210mg | Fiber: 0.3g | Sugar: 29g | Vitamin A: 889IU | Vitamin C: 1mg | Calcium: 147mg | Iron: 1mg