Mom'S Creamy Cheesecake
A rich, creamy cheesecake with a tangy lemon flavor, perfect for special occasions or comforting desserts, appealing to those who love smooth, indulgent treats.
Ingredients
Instructions
- Cream softened cream cheese, adding eggs one at a time and beating well after each addition.
- Add remaining ingredients and beat at medium speed for 10 minutes.
- Butter and flour a 9-inch spring-form pan.
- Pour the mixture into the prepared pan.
- Bake at 350°F for 1 hour.
- Turn off the oven and leave the cheesecake inside for 1 hour without opening the door.
- Remove from oven and cool completely before refrigerating.
- Serve chilled. Freezes well.
Tips & Substitutions
For the best texture, ensure your cream cheese is at room temperature before mixing. If you don't have sour cream, plain Greek yogurt works as a great substitute. To enhance flavor, consider adding a bit of lemon zest along with the juice. This cheesecake pairs beautifully with Sunday Fruit Salad for a refreshing contrast.
Serving Suggestions
Serve this creamy cheesecake chilled, topped with fresh berries or a drizzle of chocolate sauce for added indulgence. It also pairs well with a side of Buttery Pecans to add a crunchy texture. For a complete dessert experience, consider serving with a dollop of whipped cream or a scoop of vanilla ice cream.
Storage & Reheating
To store leftovers, cover the cheesecake tightly with plastic wrap or aluminum foil and refrigerate for up to one week. If you want to freeze it, slice the cheesecake and wrap individual pieces in plastic wrap, then place in a freezer-safe container. Thaw in the refrigerator before serving for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Creamy Cheesecake contains roughly 534 calories, with 5g protein, 95g carbohydrates, and 6g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of calcium and protein. It also contributes 3g 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 make this cheesecake ahead of time?
Yes, this cheesecake can be made up to two days in advance. Once cooled, store it in the refrigerator. The flavors actually deepen and improve overnight, making it a great make-ahead dessert for gatherings.
What can I do if my cheesecake cracks?
Cracking can occur if the cheesecake is baked at too high a temperature or if it's overmixed. To prevent this, make sure to bake at the recommended temperature and avoid overbeating the mixture. If it does crack, you can cover it with a fruit topping or whipped cream for a beautiful presentation.
Is there a gluten-free version of this cheesecake?
Yes, to make this cheesecake gluten-free, simply use gluten-free flour to dust the pan instead of regular flour. Additionally, check the labels on your cream cheese and other ingredients to ensure they are gluten-free.
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).