This is a relatively simple cheesecake recipe – an old one with a bit of a new face (April 2011). I’ve made a few changes to make this even better. I thought it was good before but now it is unbelievably good. Truly!!

It has a creamy, light, flavourful and delicious taste that friends and family will love. And bonus, it is straightforward to prepare.

1 1/4 cups (310 ml) graham wafer or Oreo cookie crumbs
1/4 cup (60 ml) crushed pecans
1/4 cup (60 ml) brown sugar
1/3 cup (75 ml) melted butter


  1. Preheat oven to 350 degrees F.
  2. Mix dry ingredients and then add melted butter. Combine thoroughly.
  3. Press into 9″ spring form pan.
  4. Bake for 10 minutes.
  5. Remove and cool base.

2 – 8 oz (250 g) packages cream cheese, room temperature
1/2 cup (125 ml) white sugar
3 eggs, room temperature
3 tbsp (45 ml) lemon or lime juice


  1. Preheat oven to 325 degrees F.
  2. Beat together cream cheese and sugar.
  3. Add eggs one at a time and beat into cream cheese mixture before adding next egg.
  4. Add remaining ingredients and beat.
  5. Set aside for about 30 minutes to allow air bubbles to dissipate.
  6. Pour mixture over cooled base crust.
  7. Bake for 25 to 30 minutes or until top is almost firm. The middle will not be completely firm but will not be liquid either.

3 cups (750 ml) sour cream
1/4 cup (60 ml) white sugar


  1. Mix together sour cream and sugar.
  2. Spread sour cream mixture over top of hot 2nd layer when it comes out of the oven.
  3. Then return cheesecake to oven for 10 minutes – the sour cream will not look firm when it is pulled from the oven – it will firm up as it cools.
  4. Cool on a rack before transferring to the refrigerator to chill.
  5. Cake is best chilled for 12 to 24 hours before serving.

Serves 10 to 12