Gordon'S Mother'S Cheese Cake
Gordon's Mother's Cheesecake features a rich, creamy texture with a hint of lemon and vanilla, perfect for special occasions or indulgent desserts for cheese lovers.
Ingredients
Instructions
- Blend melted butter with sugar and graham cracker crumbs.
- Press the mixture into the bottom of an 8 1/2-inch spring-form pan.
- In a bowl, stir softened cream cheese and sugar until well blended.
- Using an electric mixer, blend for 1 minute.
- Add unbeaten egg yolks and stir only enough to blend.
- Stir in sour cream, vanilla, and lemon juice.
- Fold in beaten stiff egg whites gently.
- Pour the filling into the prepared pan.
- Bake at 300°F (150°C) for 1 hour.
- Turn off the oven and leave the cheesecake inside for 1 more hour.
- Open the oven door and leave the cheesecake in for an additional 30 minutes.
- Refrigerate overnight before serving.
Tips & Substitutions
To achieve a smoother texture, ensure the cream cheese is thoroughly softened before mixing. If you prefer a less sweet cheesecake, reduce the sugar in the filling. You can also use crushed digestive biscuits instead of graham cracker crumbs for a different flavor. For a touch of zest, add some lemon zest to the filling, complementing the lemon juice.
Serving Suggestions
This cheesecake pairs beautifully with fresh berries or a drizzle of chocolate sauce for added indulgence. Serve it alongside a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience. For a unique twist, consider serving it with a slice of Lemon Icebox Pie, which complements the flavors perfectly.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, consider freezing slices wrapped tightly in plastic wrap and then in foil. To reheat, let the cheesecake thaw in the refrigerator overnight and serve cold, or bring to room temperature before serving for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Gordon'S Mother'S Cheese Cake contains roughly 280 calories, with 9g protein, 12g carbohydrates, and 10g fat. It is a good source of protein (18% of the Daily Value) and vitamin A (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use low-fat cream cheese for this recipe?
Yes, you can use low-fat cream cheese, but it may affect the texture and richness of the cheesecake. It’s recommended to use full-fat cream cheese for the best results, as it provides a creamier consistency. If you choose low-fat options, be prepared for a slightly different taste and texture.
How can I tell when the cheesecake is done baking?
The cheesecake is done when the edges are set but the center still has a slight jiggle. It will continue to firm up as it cools. Avoid overbaking, as this can lead to cracks in the surface. Keep an eye on it during the last few minutes of baking for the best results.
Can I add fruit to the cheesecake filling?
Absolutely! You can fold in fresh fruit, like blueberries or raspberries, into the filling before pouring it into the crust. Alternatively, consider topping the cheesecake with a fruit compote or fresh fruit after it has chilled. This adds flavor and a beautiful presentation, enhancing the indulgence of the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).