This cheesecake is delicious plain or with fresh berries in season.

Some recipes are just treasures – like this simple cheesecake. Please don’t be intimidated by it. It’s basically cream cheese, a few eggs, some sour cream, vanilla and a little lemon zest! Most people make their own crust with graham crackers and butter.

But a ready-made graham cracker crust makes it even easier for you. The topping is just as simple. It’s basically sour cream blended with sugar and a little more zing of citrus.

I’m not even giving this cheesecake a water bath. I simply pour the filling into the crust, and cook at 375 for 10 minutes, then drop the temperature for one hour. Then make the topping and you’re golden.

This cheesecake is delicious plain or with fresh berries in season. I simply mixed the berries together with a fruit glaze and then I spooned it right over the top! With this recipe, you’ll get one large or two small cheesecakes.

Oh, I must say … life is sweet!

Easy Cheesecake

For the crust:

2 ready-made graham cracker crusts (6 oz. Keebler)

For the filling:

5 packages (8 oz. size) cream cheese, softened

1 3/4 cups sugar

5 large eggs plus 2 yokes

1/4 cup sour cream

2 teaspoons fresh grated lemon zest

1 teaspoon pure vanilla extract

For the cheesecake topping

3 cups sour cream

3/4 cup sugar

Juice of 1/2 lemon

1/2 teaspoon salt

For the berry topping

Fresh berries of your choice (I used 1 pint each strawberries, blueberries and blackberries)

Marie’s Glaze for Strawberries (14 oz. container, found in produce section of store)


Preheat oven to 375 degrees.

In a large mixing bowl, beat together softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Add sour cream, lemon zest and vanilla, mixing until well combined. Pour into two 8-inch ready-made graham cracker pie shells.

Bake for 10 minutes. Without removing cheesecakes from oven, reduce oven temperature to 250 degrees and bake for about 70 minutes (1 hour and 10 minutes). Cheesecake is done when toothpick comes up clean. Allow cheesecakes to cool.

Meanwhile, make cheesecake topping. In a bowl, whisk or beat together sour cream, sugar, lemon and salt until smooth and creamy. When cheesecake has completely cooled, spread topping evenly over cakes. Bake at 350 degrees for 10 minutes.

Refrigerate for several hours or overnight.

For berry topping

Gently mix together fresh berries and half of the container of Marie’s Glaze for Strawberries. Pour over finished cheesecake and serve chilled or room temperature.

Find the how-to video for this recipe at


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