This recipe is for a basic creamy cheesecake that can be served plain or with a variety of toppings and sauces, such as jam swirled on top before baking or fresh fruit.

Serves: 12Hands-on: 45 minutesTotal: 3 hours 55 minutesDifficulty: Easy

Serves: 12


  • 1⁄2 cup all-purpose flour
  • 2 Tbsp. sugar
  • 6 Tbsp. butter, melted
  • 1⁄2 cup ground almonds
  • 24 oz. cream cheese, softened
  • 2 cups sugar
  • 2 Tbsp. cornstarch
  • 3 eggs
  • 3 1⁄2 cups sour cream
  • 1 tsp. vanilla extract


  • Preheat oven to 350°F. In a bowl combine flour, 2 tablespoons sugar, melted butter, and ground almonds with a rubber spatula. Press mixture into the bottom of a springform pan that has been sprayed with cooking spray. Bake for 10 minutes. Remove from oven and set aside.
  • With an electric mixer, beat the cream cheese until fluffy. Add 1 1⁄2 cups of the sugar and the cornstarch; cream together. Beat in eggs one at a time, scraping down the sides of the bowl after each one. Stir in 1 1⁄2 cups of the sour cream.
  • Pour this batter into the springform pan and bake for about 1 hour. The middle of the cheesecake should jiggle slightly when finished. Remove from oven and cool at room temperature. Refrigerate and chill completely overnight.
  • With an electric mixer, whip 2 cups of sour cream with 1⁄2 cup sugar and the vanilla.
  • Top the chilled cheesecake with the whipped sour cream mixture; smooth the top. Let the cake set in the refrigerator, covered, for 2 hours before serving.