The World's Best Cheesecake
Cakes and Frostings Recipes
Yield: 10 to 12 servings
Crust
- 2 cups crushed graham crackers
- 1/2 cup (1 stick) melted butter
- 1/4 cup crushed walnuts
Preheat oven to 350 degrees F. Combine ingredients and press evenly across bottom and sides of a 10-inch springform pan.
Filling
- 3 packages (8 ounces each) cream cheese, at room temperature
- 1-1/2 cups sugar
- 5 eggs
- 3 tablespoons lemon juice
Combine cream cheese and sugar. Add eggs one at a time, beating thoroughly after each one. Beat in the lemon juice. Pour filling over crust, and bake for 45 minutes without opening the oven door. Remove cheesecake and reduce heat to 300 degrees F.
Topping
- 1 pint sour cream
- 1/2 cup sugar
- 1 teaspoon vanilla extract
Mix ingredients and spread over cheesecake. Return to oven and bake for 15 minutes longer. Cool on rack for several hours, then refrigerate overnight. Serve plain or topped with fresh fruit.
Reviews by Readers
This is a wonderful cheesecake, and have been making it for years. It's got a creamy texture to it. I believe I first saw it in the Almanac back in the 80's as Mrs. Trebilcocks Cheesecake. I use this as a base recipe, and use many different ingredients; you can do anything you want with this. Wonderful!My favorite is one I make for Christmas with chocolate swirl and raspberry liquor, and chocolate wafer crumb crust. – Anonymous Review
This is a great cheesecake, and yes, the recipe was in an OFA from the 80s. Virginia Trebilcock's recipe with a wonderful history of cheesecake, including my favorite line to the effect that "one slice equals the annual caloric eqivalent of a small country"!! But worth it! It's a favorite with my friends and family--something my children will remember me by! NOTE--I add an extra tablespoon of lemon juice over what the recipe calls for. – Reviewed by Evan Massaro
This cheesecake is the favorite of my family and I've been making it since I received the edition of The Old Farmer's Almanac it was printed in. I live in Norway and have tried the recipe on my Norwegian friends and finally had to give them the recipe, too! It's really good and easy to make! – Reviewed by Dwight Putnam
This was the best tasting cheesecake I ever made. It didn't crack like most do! The lemon juice gave it a nice, fresh flavor. Also loved the walnuts in the crust. My family raved about this recipe. – Reviewed by Susan Bot
My grandmother has made this recipe since she saw it in the magazine. She still has the original clipping. It is a staple at every family gathering, any time of year. A winner that will be passed down! (She says to make sure you follow the directions and beat each egg separately!) – Reviewed by Angela Palomo
I searched specifically THE BEST CHEESECAKES on the web, and i found it! EVERYONE that's tasted it just wants more! I did end up using about 5 to 6 tablespoons of lemon juice for a tad of tangyness and it is most delicious even without fruit. The ONLY reason I call on fruit is for presentation - taste is great!!!! – Anonymous Review
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