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Sara Lee Original Cream Cheesecake copycat recipe by Todd Wilbur

Ratings and Reviews of Sara Lee Original Cream Cheesecake

Score: 5.00 (votes: 8)
Rating of votes (8)
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Gabby Stark
Oct 24, 2022, 15:50
Made this for my mom's 96 birthday. I had NEVER made a cheesecake without eggs! This is a GREAT recipe, the only things I added was lemon zest, mom likes lemon, and then topped it with lemon curd, fabulous!!!!!
Nicole Engstrom
Apr 12, 2020, 11:51
Oh, my word! This is the best cheesecake ever! Seriously! From now on, I will ONLY be making this recipe. Thank you SO much for your work on this recipe. It is amazing.
Sep 10, 2015, 22:00
Better than Sara!
Dec 23, 2014, 22:00
This cake can adapted to fit lactose tolerant diet. I have always like this recipe as well as the store bought one. This just enough cheese cake and does not have the cream cheese aftertaste that most cheesecakes have especially the New York Cheesecake that so many are fond of and which I like sparingly. Great recipe!
May 9, 2010, 22:00
This cheesecake is my go to recipe!! It is so easy and tastes so good!!
Jan 13, 2010, 22:00
First attempt at making cheesecake & what a hit. Everyone thought it was excellent. Didn't even need the topping. Super job on the recipe!!
Angie Vilasi
Nov 24, 2009, 22:00
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.
Nov 24, 2009, 22:00
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.