Mom'S Best Cheese Cake
A classic cheese cake base with a buttery crust, perfect for any occasion, offering a rich, sweet flavor that pairs well with fruit or toppings.
Ingredients
Instructions
- Cream margarine and sugar together until smooth.
- Add eggs and mix well.
- Stir in flour and baking powder until combined.
- Press the mixture evenly into a greased 9 x 13-inch pan.
- Press the dough up the sides and into the corners to the top of the pan.
Tips & Substitutions
For a richer flavor, consider substituting half of the margarine with cream cheese. You can also use unsalted butter for a more traditional taste. If you prefer a sweeter crust, increase the sugar by a couple of tablespoons. Make sure to cream the margarine and sugar thoroughly for a smooth texture. If the dough is too sticky, add a little more flour until manageable.
Serving Suggestions
Serve Mom's Best Cheese Cake with a dollop of whipped cream on top or a drizzle of chocolate sauce for added indulgence. It pairs beautifully with Sister'S Blueberry Dessert for a delightful dessert spread. Consider adding fresh fruit or a scoop of vanilla ice cream on the side to enhance the flavors.
Storage & Reheating
Store any leftover cheesecake in an airtight container in the refrigerator for up to five days. To reheat, place individual slices in the microwave for about 15-20 seconds, just until warm. Alternatively, you can enjoy it cold straight from the fridge for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Best Cheese Cake contains roughly 422 calories, with 5g protein, 56g carbohydrates, and 22g fat. It is an excellent source of vitamin C (49% of the Daily Value) and calcium (28% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 736mg per serving (32% 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 fat instead of margarine?
Yes, you can use unsalted butter or even coconut oil as a substitute for margarine. Each will impart a slightly different flavor, but they all work well in creating a delicious cheesecake base.
Can I freeze the cheesecake?
Absolutely! To freeze, wrap the cheesecake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Thaw in the refrigerator overnight before serving for the best texture.
Is it possible to make this recipe gluten-free?
Yes, you can easily make this cheesecake gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Just ensure that the blend is suitable for baking to achieve the right 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).