This traditional sour cream cheesecake is always a favourite among our readers. Its richness is balanced by a ripe strawberry fruit topping. Now made in a 13x9-inch pan, it's easy and just right for Spring.

  • PREP: 0 hr(s). 15 min / Total: 4 hr(s). 5 min
  • PHOTOS: 1 Add your photo
  • Servings: 16

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Make It

  • Step 1

    Preheat oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix crumbs, butter and 2 Tbsp. of the sugar; press firmly onto bottom of prepared pan.

  • Step 2

    Beat cream cheese, 1 cup of the remaining sugar and 1 tsp. vanilla in large bowl with electric mixer on medium speed until well blended. Add 1 cup of the sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.

  • Step 3

    Bake 40 min. or until centre is almost set. Mix remaining 1 cup sour cream, 2 Tbsp. sugar and 1 tsp. vanilla until well blended; carefully spread over cheesecake. Bake an additional 10 min. Cool. Cover. Refrigerate 3 hours or overnight. Lift cheesecake from pan, using foil handles. Top with strawberries just before serving. Store leftover cheesecake in refrigerator.

Kraft Kitchen Tips


    Prepare as directed, substituting 1-1/2 cups finely crushed Oreo Cookies for the graham crumbs.


    Sweets can add enjoyment to a balanced diet, but choose an appropriate portion.

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Makes 16 servings, one topped piece (107 g) each.

Nutritional Info

Serving Size 1 topped piece (107 g)

Total Fat 29g
Saturated Fat 14g
Cholesterol 115mg
Sodium 380mg
Total Carbohydrates 31g
Dietary Fiber 1g
Sugars 19g
Protein 6g
Vitamin A20%
Vitamin C20%

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.


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