Mother Martha'S Ten-Inch Cream Cheese Cake
A rich, creamy cheesecake with smooth cream cheese, sour cream, and vanilla flavors, perfect for special occasions or as a decadent dessert for cheesecake lovers.
Ingredients
Instructions
- Let cream cheese and butter get soft.
- Add sour cream and mix all ingredients with an electric hand mixer.
- Add cornstarch and mix.
- Add vanilla and mix.
- Add lemon juice and mix.
- Add sugar and mix.
- Beat all ingredients together and mix well.
- Add eggs one at a time, mixing well after each addition.
- Place the mixture into a 10-inch springform pan.
- Place the pan into a roasting pan half-filled with hot water.
- Bake in a preheated oven at 375°F for 1 hour.
- Remove from oven, place on a rack, and let cool.
Tips & Substitutions
Make sure the cream cheese and butter are fully softened for easier mixing. If you don't have cornstarch, you can use flour as a substitute, but it may slightly alter the texture. For a flavored twist, consider adding a teaspoon of almond extract along with the vanilla. Ensure your oven is fully preheated to achieve an even bake.
Serving Suggestions
This cream cheese cake is delightful on its own but can be complemented with fresh berries or a drizzle of chocolate sauce. For a festive touch, serve it with a dollop of whipped cream. It pairs beautifully with Sweet Cream And Noodle Casserole for a delicious meal. A slice of this cake is perfect for any gathering or celebration.
Storage & Reheating
Cool the cake completely before storing. Wrap it tightly in plastic wrap or aluminum foil and refrigerate for up to 5 days. To reheat, slice the cake and microwave each piece for about 15-20 seconds. This will help restore its creamy texture without drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Mother Martha'S Ten-Inch Cream Cheese Cake contains roughly 354 calories, with 2g protein, 37g carbohydrates, and 17g fat. It is a good source of vitamin A (19% 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 in this recipe?
While you can substitute low-fat cream cheese, it may affect the texture and richness of the cake. The cake may be less creamy and slightly denser, so full-fat cream cheese is recommended for the best results.
How can I tell when the cake is done baking?
The cake is done when the edges are set, and the center is slightly jiggly but not liquid. You can also insert a toothpick in the center; it should come out clean or with just a few moist crumbs attached.
Is it necessary to bake the cake in a water bath?
Yes, using a water bath helps to regulate the baking temperature and prevents the cake from cracking. It creates a moist environment, leading to a smoother, creamier texture. If you skip this step, the cake might not turn out as intended.
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).