The Cheesecake Standard

Classic baked cheesecake with lemon and a simple raspberry sauce

A creamy, classic baked cheesecake made in a store-bought graham cracker crust, lightly brightened with lemon, and topped with a simple stovetop raspberry sauce finished with vanilla. No springform pan required.

Equipment Needed

• 9-inch store-bought graham cracker crust (foil pan)
• Baking sheet
• Large mixing bowl
• Hand mixer or whisk
• Small saucepan

The Cheesecake Standard

A creamy, classic baked cheesecake made in a store-bought graham cracker crust, lightly brightened with lemon, and topped with a simple stovetop raspberry sauce finished with vanilla. No springform pan required.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 5 hours hrs

Servings: 1 Servings

Course: Desserts

Cuisine: American

Ingredients Method

Ingredients

  

Cheesecake

• 2 blocks (8 oz each) cream cheese fully softened
• 3/4 cup granulated sugar
• 2 large eggs room temperature
• 1/4 cup sour cream
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon lemon juice

Raspberry Sauce

• 2 cups fresh raspberries
• 1/3 cup granulated sugar
• 1 to 2 tablespoons water
• 1/2 tablespoon lemon juice (optional) optional
• Pinch of salt
• 1/2 teaspoon cornstarch mixed with 1 tablespoon cold water
• 1/2 teaspoon vanilla extract
• Fresh raspberries for garnish (optional); optional

Method

 

1. Preheat oven to 325 degrees F. Place graham cracker crust on a baking sheet.
2. Beat cream cheese and sugar until completely smooth with no lumps. Add eggs one at a time, mixing just until incorporated after each.
3. Mix in sour cream and vanilla. Stir in lemon juice last. Do not overmix.
4. Pour filling into crust and smooth the top. Bake 35 to 40 minutes until edges are set and center jiggles slightly.
5. Turn off oven, crack the door, and let cheesecake rest inside 30 minutes. Remove and cool at room temperature 30 to 45 minutes. Refrigerate at least 3 to 4 hours before serving.
6. Combine raspberries, sugar, water, lemon juice if using, and salt in a small saucepan. Cook over medium-low heat, stirring occasionally, until berries break down, about 4 to 5 minutes. Simmer 3 to 5 more minutes until saucy. Stir in cornstarch mixture and cook 30 to 60 seconds until lightly thickened. Remove from heat and stir in vanilla. Cool completely.
7. Spoon raspberry sauce over the cheesecake just before serving or over individual slices. Garnish with fresh raspberries if desired.

How to Know It's Done

• Oven: 325 degrees F
• Cheesecake is done when edges are fully set and center jiggles slightly. Do not overbake or the texture will crack and turn grainy.

Cook's Notes

• Sauce thickens further as it cools — aim for slightly looser than you want on the stove and let it finish setting in the refrigerator.