Judy'S Cheesecake
Creamy, rich cheesecake with a smooth texture and subtle vanilla flavor, perfect for special occasions or satisfying a sweet craving with fresh berries on top.
Ingredients
Instructions
- Preheat the oven to 450°F (232°C).
- Blend softened cream cheese with sugar and flour until smooth.
- Add eggs and egg yolks one at a time, beating well after each addition.
- Stir in vanilla and heavy cream, blending until well combined.
- Pour the batter into a greased springform pan.
- Bake in the preheated oven for 10 minutes.
- Reduce the oven temperature to 250°F (121°C) and bake for an additional hour.
- Cool the cheesecake completely, then refrigerate for at least 4 hours or overnight.
- Top with fresh berries before serving, if desired.
Tips & Substitutions
For a smoother cheesecake, ensure your cream cheese is fully softened. If you're short on time, you can use a stand mixer instead of a hand mixer. For a lighter version, substitute half of the cream cheese with Greek yogurt. Remember to use a water bath to prevent cracks. You can also experiment with flavors by adding citrus zest or chocolate.
Serving Suggestions
Serve plain or topped with fresh berries for a delightful contrast. Pair with a drizzle of chocolate sauce or a dollop of whipped cream for added richness. This cheesecake also goes well with coffee or tea. It can be a standout dessert alongside American recipes like West Virginia Corn Bread at your next gathering.
Storage & Reheating
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, consider freezing slices wrapped in plastic wrap, then placed in a freezer bag for up to 2 months. Thaw in the refrigerator overnight before serving for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Judy'S Cheesecake contains roughly 314 calories, with 4g protein, 45g carbohydrates, and 5g fat. It is an excellent source of vitamin C (38% of the Daily Value), and a good source of dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
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?
While you can use low-fat cream cheese, it may affect the texture and richness of the cheesecake. The flavor might be less intense, and the cheesecake might not set as firmly, so for best results, stick with regular cream cheese.
What can I do if my cheesecake cracks while baking?
To prevent cracks, make sure to mix the batter on low speed and avoid overmixing. Using a water bath can help maintain moisture and temperature. If a crack does occur, you can cover it with whipped cream or fresh berries for a beautiful presentation.
How can I tell when my 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 a dry texture and cracks.
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).