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| Sara Lee Original Cream Cheesecake | By Todd Wilbur
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| Recipe Type: Dessert |
| Calories: 596 |
| Cook Time: 1 hour |
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Recipe Rating: 5.0 (4 reviews)
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In 1949 a bakery owner named Charles Lubin pioneered in the frozen-foods business when he invented a top-quality cream-cheese cake for sale in supermarkets and restaurants. He named the cheesecake after his daughter, Sara Lee. Though skeptics believed that a frozen baked item could not be sold in large grocery stores, Lubins cheesecake was such a success that only two years later, in 1951, he opened the Kitchens of Sara Lee and began to add other items to his line. In the early 1950s Lubin experimented with, and introduced the aluminum foil pan, which allowed his products to be baked, quickly frozen, and sold in the same container. Today the Kitchens of Sara Lee produce more than 200 varieties of baked goods. And few people know that this diverse company has also been successful in manufacturing and marketing coffee, meats, and even pantyhose under the Hanes and Liz Claiborne labels.
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Crust
1 1/2 cups fine graham-cracker crumbs (11 crackers, rolled)
1/4 cup granulated sugar
1/2 cup (1 stick) butter, softened
Filling
16 ounces cream cheese
1 cup sour cream
2 tablespoons cornstarch
1 cup granulated sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
Topping
3/4 cup sour cream
1/4 cup powdered sugar
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1. Preheat the oven to 375 degrees F.
2. For the crust, combine the graham-cracker crumbs, sugar, and butter, and mix well.
3. Press the mixture firmly into an ungreased 9-inch pie plate. Press flat onto bottom only.
4. Bake for 8 minutes, or until the edges are slightly brown. Reduce the oven temperature to 350 degrees F.
5. For the filling, combine the cream cheese, sour cream, cornstarch, and sugar in the bowl of a mixer. Mix until the sugar has dissolved.
6. Add the butter and vanilla and blend until smooth. Be careful not to overmix, or the filling will become too fluffy and will crack when cooling.
7. Pour the filling over the crust
8. Bake for 30 to 35 minutes, or until a knife inserted 1 inch from the edge comes out clean.
9. Cool for 1 hour.
10. For the topping, mix the sour cream and powdered sugar. Spread the mixture over the top of the cooled cheesecake. Chill or freeze until ready to eat.
Tidbits: If you decide to freeze this cheesecake, defrost it for about an hour at room temperature before service. You may also defrost slices in the microwave oven if you're in a hurry. (impatience is a common cheesecake-craving affliction). Set the microwave on high and zap as follows:
1 slice – 15 seconds
2 slices – 25 seconds
3 slices – 40 seconds
Be sure to refreeze the remaining cheesecake after slicing.
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Carlyn
Submitted on 05/10/10 |
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| This cheesecake is my go to recipe!! It is so easy and tastes so good!! |
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Mark
Submitted on 01/14/10 |
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| First attempt at making cheesecake & what a hit. Everyone thought it was excellent. Didn't even need the topping. Super job on the recipe!! |
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Angie Vilasi
Submitted on 11/25/09 |
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| Tastes just like Sara Lee. For a lower fat version, 1/3 less fat or fat free cream cheese works very well. Also, lower fat sour cream can be subbed for full fat.
I also subbed Splenda for half the sugar.
Have everything at warm room temperature to avoid over beating which is easy to do when working with cream cheese. |
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Lauri
Submitted on 11/25/09 |
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| This is my husband's favorite cheesecake recipe. It's creamy and delicious. To avoid cracking, you can always use the method of cooking for 10-15 minutes at the higher temperature and then turning the oven down to 200 degrees and cook until done. Then it looks like bakery cheesecake--still creamy on the top and not brown and cracked. |
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