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

Courtesy of:kraft

What you need

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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.

Ratings & Reviews




How to sdjust this recipe for 10 inch spring pan? TY :)


If someone doesn't like this then it was obviously made wrong because everytime I make this cheesecake it is gone faster then an New York minute.


My mother made this recipe. It didn't taste as good as it looked.



Best New York-Style cheesecake recipe ever. Made it for my family on Thanksgiving, there was not a crumb left over. I also doubled the bottom mix, thank you for the tip.


This cake was delicious!! However, one thing I recommend to anyone making this cake is if you are using the suggested pan size you should double the crumb recipe. Otherwise its too thin. Thats what I did and it worked out great!!! GREAT RECIPE



I make this recipe all the time and it is my husbands all time favorite cheesecake. He likes it better then any of the store bought ones. bless him



When I served the cheesacake to my family and friends they did not believe that I baked it. They were sure that I purchased it at a bakery.


loved it! i have never made a cheesecake before and have found the recipe and instructions to be soooo easy! my mother-in-law (who is a great cook) was pleasantly surprised that i had made it. my 3 year old couldn't stop eating it!



This was a hit with family and friends. I never bake and it worked first easy and so good.



I made this for a summer BBQ at a friend's & it was a hit. Very light & delicious. Would definitely make this again for a group (as it makes alot!).


it seemed to turn out ok, i haven't triedit yet, it is cooling in the fridge. i used frozen fruit on top instead of just was very easy to make, seeing it was also my first time making cheesecake.


Thank you Kraft for helping me make my first cheesecake ever! I made this recipe for a school function and it was a hit :) It looks exactly as pictured, didn't crack on top and the base held together amazingly!


it is superb!




Was a big hit at the party!And if I could pull it off,believe me ,anyone can.Will definitivly make it again.


Totally Awsome...i made this for our Thanksgiving family supper...and everyone LOVED it!! and it was the first time i made this recipe...and i will be making it again!...this is a great and easy cheesecake recipe...i would totally recommend it to my friends and family!!


Easy and delicious, I got the recipe from a magazine ad. I've made it four times and every time it's perfect!


Fantastic!!!!! My family gave it rave reviews!! A perfect dessert if you need to feed a crowd.


had a family gathering and this cheese cake was the hit.easy to make and could do ahead ,so the flovor had really set. thank you. b.m.


Fantastic!!! The best cheesecake we've ever had!


Fantastic!. I used cherry pie filling on top instead of the strawberries. Everyone raved about this one, they couldn't believe I made it at home!.



Not only is this the easiest cheesecake you will ever make it is the most delicious! It is so creamy you will be amazed that you made it at home!



OMG this is the most incredible edible ever. I just made it and my husband is in love with it. I have always wanted to make a 9x13 size cheese cake and here it is. 100 kudos to all. Desssie


made thif for my sick friend and she realy enjoyed it .




This is THE BEST basic cheesecake recipe!! I made it the day I got the Spring '07 issue. It baked up beautifully. I have never used an electric beater to mix a cheesecake batter before. I always did it by hand. What a difference! So much smoother. My family and friends loved this cheesecake!!


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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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