Sara Lee Cheesecake (+ Easy Recipe)

Jump to Recipe

If you love the classic taste of Sara Lee cheesecake, making this creamy, smooth dessert at home is easier than you think. This easy recipe guides you from crust to topping, so your homemade cheesecake will taste just as luscious as the original—if not better.

What Makes Sara Lee Cheesecake Unique?

Sara Lee cheesecake stands out for its smooth, velvety texture and mild tang. There’s nothing fancy—just a graham cracker crust, dense and creamy filling, and a subtle sour cream topping. The flavor balance is spot-on, with a hint of lemon that brightens every bite. Since the basic recipe is so versatile, you can dress it up with fruits, sauces, or nuts. Whether you crave simplicity or want to go bold with toppings, this cheesecake adapts with ease.

Ingredients Overview

Let’s break down what you’ll need to get started.

For the Crust

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted (let cool slightly)

If you don’t have graham crackers, vanilla wafers or digestive biscuits work just as well.

For the Filling

• 24 ounces (3 blocks) full-fat cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 3 large eggs, at room temperature
• ¼ cup freshly squeezed lemon juice
• 1 teaspoon vanilla extract (optional, but enhances the flavor)

For the Topping

• 1 ½ cups sour cream
• ¼ cup powdered sugar (adjust to taste)
• ½ teaspoon vanilla extract

Equipment You’ll Need

• 9-inch springform pan
• Electric mixer (hand or stand)
• Mixing bowls
• Measuring cups and spoons
• Rubber spatula
• Parchment paper

Step-by-Step Instructions

1. Prepare the Crust

• Combine graham cracker crumbs and sugar in a mixing bowl.
• Add melted butter and mix until the crumbs are evenly coated and look like damp sand.
• Press the mixture firmly into the bottom of a lined 9-inch springform pan. Use the bottom of a glass or measuring cup to flatten evenly.
• Place the pan in a 350°F oven and bake for 8-10 minutes. Remove and let cool on a rack while making the filling.

2. Make the Cheesecake Filling

• Place softened cream cheese in a large bowl. Beat on medium speed until completely smooth and creamy. Take your time; lumps will show in the finished cake.
• Add sweetened condensed milk and beat until just combined. Scrape the sides as needed.
• Add eggs one at a time, beating lightly after each addition. Do not overmix.
• Pour in lemon juice, and vanilla (if using). Mix briefly until just blended.

3. Pour and Bake

• Pour the creamy batter over the cooled crust. Smooth the top with a spatula.
• Bake in a preheated 325°F oven for 50-55 minutes. You want the edges set, but the center should wobble slightly when jiggled.
• Turn off the oven, crack the door, and let the cheesecake sit in the oven for one hour to finish setting gently. This reduces the chance of cracks.

4. Cool and Add Topping

• Take the cheesecake from the oven. Allow it to cool at room temperature for at least 1 hour.
• Mix sour cream, powdered sugar, and vanilla until smooth.
• Spread the sour cream mixture evenly over the cooled cheesecake.
• Cover (without touching the topping) and refrigerate the cheesecake for at least 8 hours, ideally overnight. This step transforms the texture from soft to classic creamy.

5. Slice and Serve

• Run a thin knife around the edge of the cheesecake before releasing the springform sides.
• Transfer the cake to a serving plate.
• For clean slices, use a sharp knife dipped in hot water, wiping between each cut.

Tips for the Best Cheesecake

Master the Texture

• Use full-fat cream cheese. Lower-fat substitutes make the filling watery or rubbery.
• Soften cream cheese: Room temperature cheese blends smoothly, reducing lumps.
• Room temperature eggs: They emulsify into the batter without overbeating.

Crack Prevention

• Do not overmix the batter, especially once the eggs are added.
• Bake low and slow; avoid high heat.
• Let the cake cool gradually in the oven.
• If your oven runs hot or fluctuates, use an oven thermometer for accuracy.

Crust Success

• Press the crumb mixture firmly so it stays intact after slicing.
• If you like a thicker crust, add up to ¼ cup more crumbs and another tablespoon of melted butter.

Water Bath (Optional for Perfectionists)

Baking in a water bath helps the cheesecake cook evenly and prevents cracks. If you’re aiming for flawless presentation:

• Wrap the outside of the pan with heavy-duty foil up to the rim.
• Place the pan in a large roasting pan.
• Fill the roasting pan with hot water halfway up the sides of the springform pan.
• Bake as directed. Cooling time remains the same.

Storing and Freezing Cheesecake

Refrigerating

• Cover leftovers with plastic wrap. Store in the fridge for up to 5 days.

Freezing

• Chill the whole cake thoroughly.
• Wrap it (whole or in slices) in plastic wrap and a layer of foil.
• Place in a freezer-safe bag or airtight container.
• Freeze for up to 2 months.
• To serve, thaw in the refrigerator overnight or let slices stand at room temperature for 30 minutes.

Quick Thaw

• For single servings, microwave a slice on very low power (e.g., 30% power) for 20 seconds.

Topping Ideas

While the traditional Sara Lee cheesecake has only a thin sour cream layer, toppings can transform the dessert and suit any mood.

Classic Options

• Fresh berries (strawberries, blueberries, raspberries)
• Sliced peaches or mango
• Cherry or blueberry pie filling

Indulgent Touches

• Whipped cream and a drizzle of caramel or chocolate sauce
• Shaved chocolate
• Lemon curd for extra tang

Nutty & Crunchy

• Toasted nuts (pecans, almonds, walnuts)
• Crushed cookies or biscotti

Festive Flair

• Pomegranate seeds and citrus zest

Choose one or mix several. This cheesecake acts as a blank canvas for creativity.

Troubleshooting and FAQs

Here’s how to handle loveable cheesecake quirks:

Can I use low-fat cream cheese?
It’s possible, but the texture will not match the classic version.

What if I don’t have a springform pan?
Use a disposable aluminum cake pan. Once chilled, cut away the sides for easy release.

How do I know when it’s done baking?
Give the pan a gentle shake. If the center jiggles slightly and the edges are set, you’re done.

Homemade Sara Lee-style cheesecake is easy, fuss-free, and adaptable. The recipe yields a dense, smooth dessert, perfect for every occasion. With careful attention to mixing and baking, you’ll enjoy flawless results every time.

Dress up the finished cake with your favorite garnishes, or keep it plain to let the creamy filling shine. Each bite takes you right back to that nostalgic flavor you already love. Enjoy baking—and eating—your classic cheesecake.