Sara Lee Original Cream Cheesecake

A copycat of the iconic Sara Lee Original Cream Cheesecake, famously eggless and with a snowy white sour cream topping. Unlike traditional New York cheesecake, this version uses cornstarch instead of eggs to set the filling, giving it a softer, almost mousse-like texture that explains why so many people grew up loving the freezer-aisle original.

The key to nailing this is to undermix. The directions specifically warn against overmixing the filling because too much air leads to a fluffy texture that cracks as it cools. Mix on low speed just until smooth and stop. Beating it like a buttercream is the most common mistake.

The sour cream topping is the recipe’s signature finish. A simple mix of sour cream and powdered sugar spread over the cooled (not warm) cheesecake gives you that distinctive bright white surface and tangy contrast against the rich filling. Don’t skip it.

Pro Tips

• Bring the cream cheese, sour cream, and butter to true room temperature; cold ingredients leave lumps.
• Use a 9-inch pie plate as called for; deeper pans need longer baking and may not set right.
• Cool the cheesecake fully before adding the topping; warm filling melts the topping.
• Chill at least 4 hours, ideally overnight, before slicing for clean wedges.

Variations

• Swirl 2 tablespoons strawberry jam into the topping for a fruit-swirled version.
• Top with fresh berries or canned cherry pie filling for a classic cheesecake topping.
• Add 1 teaspoon lemon zest to the filling for brightness.