My Mom'S Cheesecake
Creamy, rich cheesecake with a buttery graham cracker crust and smooth vanilla flavor, perfect for special occasions or casual gatherings with fresh strawberries or blueberries.
Ingredients
Instructions
- Melt the butter and mix it with crushed graham crackers, then press the mixture into the bottom of a 13 x 9-inch glass pan to form the crust.
- In a mixing bowl, beat together 1 cup of sugar, eggs, vanilla, and cream cheese until smooth and creamy.
- Pour the cream cheese mixture over the prepared crust.
- Bake in a preheated oven at 350°F (175°C) for 35 to 40 minutes until set.
- Remove from oven and let the cheesecake set for 30 minutes.
- In a separate bowl, mix sour cream, sugar, and 1 teaspoon vanilla.
- Spread the sour cream mixture evenly over the warm cheesecake and bake for an additional 5 to 7 minutes.
- Allow the cheesecake to cool completely, then refrigerate until chilled.
- Serve topped with fresh strawberries or blueberries if desired.
Tips & Substitutions
For an extra creamy texture, ensure your cream cheese is at room temperature before mixing. If you're looking for a lower-carb option, consider using almond flour instead of graham crackers for the crust. You can also substitute half of the cream cheese with Greek yogurt for a lighter version. To enhance flavor, add a teaspoon of lemon zest to the cream cheese mixture.
Serving Suggestions
Serve your cheesecake with a dollop of whipped cream and a sprinkle of fresh berries for a delightful presentation. It pairs beautifully with fresh strawberries or blueberries, adding a burst of flavor and color. For an elegant touch, consider drizzling a raspberry or chocolate sauce over each slice. This cheesecake also makes a perfect dessert for gatherings alongside Gayle'S Pie.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to a week. For best results, allow the cheesecake to come to room temperature before serving. If you want to freeze it, wrap individual slices tightly in plastic wrap and foil, then store them in the freezer for up to three months. Thaw in the fridge before enjoying.
Nutrition & Diet Analysis (per serving)
Each serving of My Mom'S Cheesecake contains roughly 464 calories, with 6g protein, 70g carbohydrates, and 13g fat. It is an excellent source of calcium (26% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 472mg per serving (21% 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! While the graham cracker crust is traditional, you can experiment with cookie crumbs like Oreos or even a nut-based crust for a gluten-free option. Just make sure to adjust the amount of butter accordingly to help bind the crust together.
What should I do if my cheesecake cracks during baking?
Cracks are a common issue with cheesecakes. To prevent this, make sure to mix the ingredients on low speed and avoid overmixing. You can also bake the cheesecake in a water bath, which helps maintain a consistent temperature and moisture level. If it does crack, don't worry; you can cover it with the sour cream topping!
How can I tell when my cheesecake is done baking?
A cheesecake should be set around the edges but slightly jiggly in the center when it's done. It will continue to firm up as it cools. If you're unsure, you can use a toothpick inserted into the center; it should come out mostly clean with a few moist crumbs.
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).