Mom'S Cheesecake
Mom's Cheesecake offers a rich, creamy texture with a crisp Zwieback crust, balanced by the sweetness of cream cheese and sour cream. Its smooth vanilla flavor makes it a perfect dessert for family gatherings and special occasions, appealing to those who enjoy classic, indulgent cheesecakes.
Ingredients
Instructions
- Melt the butter and blend it with the crushed Zwieback crumbs.
- Press the crumb mixture into the bottom of a 10-inch springform pan.
- In a mixing bowl, combine the cream cheese, sugar, and vanilla; beat well.
- Add the eggs one at a time, mixing thoroughly after each addition.
- Stir in the sour cream until smooth.
- Pour the filling into the prepared crumb-lined pan.
- Bake at 350°F (175°C) for 45 minutes or until the center is firm.
- Turn off the oven and open the door slightly.
- Leave the cheesecake in the oven until completely cooled.
Tips & Substitutions
For a richer flavor, try using unsalted butter and a high-quality cream cheese. If Zwieback is unavailable, crushed graham crackers or digestive biscuits can serve as a substitute. Make sure to beat the cream cheese well to avoid lumps. For a twist, consider adding a tablespoon of lemon juice or zest for a citrusy note, which pairs beautifully with this cheesecake.
Serving Suggestions
Serve this cheesecake chilled, topped with fresh berries or a drizzle of chocolate sauce for added indulgence. A dollop of whipped cream can enhance its creaminess. It pairs wonderfully with a side of Cauliflower Salad - Nothing Cooked for a balanced meal. Consider serving it alongside a cup of coffee or tea for a perfect ending to a dinner.
Storage & Reheating
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you have a large amount, consider slicing it into pieces and wrapping each slice tightly in plastic wrap before placing it in a container. To enjoy it later, remove it from the fridge and let it sit at room temperature for about 30 minutes before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Cheesecake contains roughly 415 calories, with 4g protein, 23g carbohydrates, and 31g fat. It is a good source of vitamin C (18% of the Daily Value) and vitamin A (10% 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 cheesecake?
Yes, you can substitute low-fat cream cheese, but keep in mind that it might alter the texture and richness of the cheesecake. It may be a bit less creamy, but it will still yield a delicious dessert.
How can I prevent cracks on my cheesecake?
To minimize cracks on your cheesecake, avoid overmixing the batter, and make sure to bake it at a lower temperature. Additionally, leaving it in the oven to cool gradually, as described, helps prevent sudden temperature changes that can cause cracking.
Can I freeze the cheesecake?
Yes, cheesecake can be frozen! Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. It can be frozen for up to 2 months. When ready to enjoy, thaw it overnight in the refrigerator for the best 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).