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Sarah Lee's Cheesecake

Updated on May 17, 2017

Cook Time

Prep time: 20 min
Cook time: 1 hour 20 min
Ready in: 1 hour 40 min
Yields: 10 servings


  • 1 1/2 cups Graham Crackers, crushed
  • 1/4 cup Butter, melted
  • 2 tbsp White Sugar
  • 4 Large Eggs, separated
  • 1/2 cup Butter, softened
  • 2 packages (8 oz) Cream Cheese, softened
  • 1/2 cup White Sugar
  • 1/2 cup Brown Sugar, packed
  • 1 tbsp Cornstarch
  • 1 tsp Vanilla Extract
  • 1 tbsp Baking Soda


  1. Heat oven to 325 degrees. For crust: stir together Crushed Graham Cracker Crumbs, 1/4 cup Butter, and 2 tbsp Sugar. Press mixture on the bottom of a 9 inch springform pan. Bake 10 minutes and cool.
  2. For Filling: In a small mixing bowl, beat egg whites until soft peaks form. (1-2 minutes) Set aside.
  3. In a large mixing bowl, combine Butter, Cream Cheese, and Egg Yolks until creamy. (2-3 minutes) Add Sugar, Baking Powder and Cornstarch. Mix until well blended. (1-2 minutes)
  4. By hand, fold Egg Whites into Cheese Mixture.
  5. Spoon Cheese Mixture over Graham Cracker Crust in springform pan.
  6. Bake for 60-80 minutes or until a toothpick inserted in the middle of the cake comes out clean. To prevent cracking, place a 9/13 inch pan with a half inch of water in it on the shelf below the cheesecake while baking.
  7. Cool 15 minutes. Loosen the sides of the cheesecake from pan by running knife around the inside of the pan. Allow to cool completely before slicing and serving.


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