Luby'S Baked Cheesecake
Creamy and rich, Luby's Baked Cheesecake features a buttery graham cracker crust and a smooth, tangy filling. Perfect for special occasions or casual gatherings, its luscious texture and balanced sweetness make it a crowd-pleaser for cheesecake lovers and dessert enthusiasts alike.
Ingredients
Instructions
- Preheat oven to 350°F.
- Mix together graham cracker crumbs, sugar, and melted margarine.
- Divide the graham cracker mixture equally between two 9-inch pie or cake pans.
- Press crumbs to line the bottom and sides of each pan.
- Bake the crust shells for 5 minutes.
- Remove from oven and set aside.
- In a large mixing bowl, cream together sugar and cream cheese.
- Add eggs, one at a time, while mixing.
- Add sour cream, flour, vanilla, and lemon juice; mix well.
- Pour the filling mixture evenly into the prepared pans.
- Bake for 30 to 35 minutes.
- Remove from oven, cool, and refrigerate before serving.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of lemon juice or zest to the filling. If you prefer a gluten-free option, substitute graham cracker crumbs with almond flour or gluten-free cookies. Make sure the cream cheese is at room temperature for easier blending, and do not overmix once the eggs are added to avoid cracks in the cheesecake.
Serving Suggestions
Serve the cheesecake chilled, topped with fresh fruit or a drizzle of chocolate sauce for an elegant presentation. It pairs beautifully with Blueberry Jubilee for a delightful dessert combination. Consider serving alongside a cup of coffee or tea for a cozy ending to any meal.
Storage & Reheating
Store any leftover cheesecake in an airtight container in the refrigerator for up to one week. If you want to freeze it, wrap individual slices tightly in plastic wrap and then in aluminum foil; it can last up to three months. Thaw in the fridge overnight before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Luby'S Baked Cheesecake contains roughly 699 calories, with 15g protein, 93g carbohydrates, and 27g fat. It is an excellent source of vitamin A (38% of the Daily Value), protein (29% of the Daily Value), and calcium (27% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 689mg per serving (30% 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 a different type of crust for this cheesecake?
Absolutely! You can experiment with a cookie crust made from Oreos or chocolate wafers for a different flavor profile. Just follow the same method for mixing and baking the crust as outlined in the recipe.
What can I do if my cheesecake cracks during baking?
To prevent cracking, avoid overmixing once the eggs are added. Also, consider baking the cheesecake in a water bath, which helps regulate the temperature and keeps moisture in the oven. If it does crack, simply cover with a fruit topping to mask the imperfections.
Is it necessary to refrigerate the cheesecake before serving?
Yes, refrigerating the cheesecake for at least 4 hours, or preferably overnight, allows it to set properly and enhances the flavors. It also makes slicing easier and improves the overall texture.
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).