Best Moms Cheesecake Recipes

MOM'S CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F.
• For the crust: Melt the butter in a covered microwave-safe medium bowl in the microwave. Brush a 10-inch springform pan with some of the butter. Stir together the remaining butter with the graham cracker crumbs, sugar and salt in a medium bowl. Press the crumb mixture into the bottom and 1 inch up the side of the pan, taking care to get the crust evenly into the edge. Bake until browned, 15 to 18 minutes. Let cool. Wrap the bottom of the pan and up the side with foil, and put the pan on a baking sheet.
• For the filling: Beat the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream, and mix until just combined. Add the heavy cream, and mix until just combined. Beat in the eggs one at time. Beat in the vanilla, lemon juice and lemon zest if using until just combined. (Do not overmix, or the cake will turn into a souffle!)
• Pour the filling into the crust. Bake until the cake is slightly golden and barely set in the middle, about 1 hour 20 minutes. Turn off the oven, and leave the cake inside with the door shut for 1 hour. It will continue to set and color slightly in the oven.
• Run a thin knife or spatula between the cake and the pan to prevent the cake from cracking as it chills. (Mom's cheesecake usually cracked, since she didn't do this.) Refrigerate overnight before serving.

MOM'S CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar, cinnamon and melted margarine. Mix all ingredients well and press into bottom and sides of a 9 inch springform pan.
• In a large bowl, beat cream cheese and sugar until smooth. Blend in the eggs one at a time, then stir in the vanilla and salt. Fold in the sour cream.
• Pour batter into springform pan. Bake in preheated oven for 1 hour. Turn off oven and leave cake in for at least 30 minutes.

MOM'S CHEESECAKE WITH SOUR CREAM TOPPING

Steps:

• Preheat oven to 300 degrees.
• Bake crust for 5 minutes, then chill in refrigerator while making filling.
• Beat egg whites until stiff, set aside.
• Blend together cream cheese, sugar and vanilla. Add egg yolks and lemon juice, blend thoroughly. Fold in beaten egg whites. Spread filling over cooled crust.
• Bake at 300 degrees for 30 minutes.
• Hand-stir the three topping ingredients, spread over baked pie.
• Serve chilled.

MY MOM'S CHEESECAKE

Steps:

• Preheat oven 325 degrees, butter a 9inch springform pan.
• whip egg whites with 3/4 cup sugar ntil very stiff.
• Put aside combine yolks, remaining sugar (1/2 cup), flour, vanilla, sour cream, cream cheese, and 1/2 of the instant pudding powder, and mix until smooth.
• I use the mixer for this.
• gently fold whipped whites into cheese mixture and add the orange peel.
• pour into prepared pan, and bake until top is almost golden but not quite, and the cake is quite firm.
• In my oven it takes about 40-50min.
• Remove from oven and let rest.
• Cool completely.
• I normally cool overnight before topping, best to keep in the fridge.
• to prepare topping-- whip milk+cream+remaining pudding powder until stiff.
• Pour over the cake and keep in the fridge.
• Before serving you could top with berries or other fruits sprinkled with powder sugar.
• It is best to serve this cake at room temperature and I normally take it out of the fridge at least an hour before serving.

BASIC CREAM CHEESE PIE (MOM'S CHEESECAKE)

Steps:

• Preheat oven to 325.
• Combine in blender: egg, sugar, sour cream, vanilla. Blend.
• While still blending, add cream cheese pieces and pour in the melted butter.
• Pour into crust and bake for 30 minutes.

MOMMA'S CHEESECAKE

Steps:

• Heat oven to 375°F. Grease springform pan, 9x3 inches. Coat bottom and side of pan with graham cracker crumbs.
• Beat cream cheese, 1 cup of the sugar, the flour and cream of tartar in large bowl with electric mixer on medium speed, scraping bowl occasionally, until smooth. Beat in egg yolks one at a time, scraping bowl occasionally. Beat in sour cream, whipping cream and lemon peel on low speed. Stir in lemon juice.
• Beat egg whites in medium bowl on high speed until stiff; gradually beat in remaining 1/2 cup sugar. Fold egg whites into cream cheese mixture. Beat 1 minute, scraping bowl occasionally. Pour into pan.
• Bake 15 minutes. Reduce oven temperature to 300°F. Bake 60 to 75 minutes longer or until set. Turn off oven; leave cheesecake in oven 15 minutes. Remove from oven; cool 1 hour. Refrigerate uncovered about 4 hours or until chilled.
• Place frosting in small microwavable bowl. Microwave uncovered on Medium (50%) 15 to 30 seconds or until thin enough to drizzle. Drizzle frosting over cheesecake; top with pecans and coconut. Store covered in refrigerator.

MOM'S CHEESECAKE COOKIE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix flour, walnuts, butter, and brown sugar together in a bowl. Line a 9x13-inch baking pan with half the crust mixture.
• Bake in the preheated oven until browned, about 15 minutes. Remove crust and leave oven on.
• Mix cream cheese and white sugar together in another bowl using an electric mixer until blended. Add eggs, milk, and vanilla extract; mix until blended. Pour on top of the baked crust. Sprinkle with remaining crust mixture.
• Bake in the hot oven until set, about 25 minutes.