Classic Cheesecake with Pastry Crust Recipe

Name: Classic Cheesecake with Pastry Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup butter or margarine, softened; 1/3 cup sugar; 4 eggs, divided; 1-1/2 tsp. grated lemon zest, divided; 2 tsp. lemon juice, divided; 1 cup flour; 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened; 3/4 cup sugar; 2 Tbsp. flour; 2 Tbsp. milk

Servings: persons

1
Preheat oven to 350F if using a silver 9-inch springform pan (or to 325F if using a dark nonstick 9-inch springform pan).
2
Beat butter and 1/3 cup sugar in medium bowl with electric mixer on medium speed until light and fluffy.
3
Blend in 1 of the eggs, 1/2 tsp.
4
of the lemon peel and 1 tsp.
5
of the lemon juice.
6
Add 1 cup flour; mix well.
7
Reserve 3/4 cup of the dough; cover and refrigerate until ready to use.
8
Press remaining dough firmly onto bottom of springform pan.
9
Bake 10 minutes; cool.
10
Press reserved dough 2 inches up side of pan.
11
Increase oven temperature to 450F (or to 425F if using a dark nonstick pan).
12
Beat cream cheese, 3/4 cup sugar, 2 Tbsp.
13
flour, remaining 1 tsp.
14
lemon peel and remaining 1 tsp.
15
lemon juice in large bowl with electric mixer on medium speed until well blended.
16
Add remaining 3 eggs, 1 at a time, mixing just until blended after each addition.
17
Blend in milk; pour into crust.
18
Bake 10 minutes.
19
Reduce oven temperature to 250F (or to 225F for a dark nonstick pan); continue baking 40 minutes.
20
Run small knife around rim of pan to loosen cake; cool before removing rim of pan.
21
Refrigerate several hours or overnight.
22
Store leftover cheesecake in refrigerator.

1150

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/3 cup butter or margarine, softened, 1/3 cup sugar, 4 eggs, divided, 1-1/2 tsp. grated lemon zest, divided, and more.

Yes, Classic Cheesecake with Pastry Crust falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Classic Cheesecake with Pastry Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions