Dessert

Mom’s Famous Cheesecake Recipe

ByIsabella Vance October 16, 2025October 16, 2025

Introduction

This classic cheesecake recipe from Mom’s kitchen is rich, creamy, and perfectly balanced with a buttery graham cracker crust. Ideal for any special occasion or a comforting dessert at home, it delivers a smooth texture and a subtle lemony flavor that never disappoints.

Ingredients

2 cups graham cracker crumbs
1/2 cup butter (melted)
1 3/4 cup sugar plus 2 tbsp (divided)
40 oz cream cheese (5 packages total) (softened)
3 tbsp flour
1 tsp lemon juice
1 tsp vanilla extract
5 eggs
2 egg whites
1/2 cup heavy cream

Instructions

Step 1: Mix graham cracker crumbs, melted butter, and 2 tablespoons of sugar in a bowl until the mixture is moist. Press the crumb mixture firmly into the bottom and halfway up the sides of a 9 or 10-inch springform pan. Place the pan in the freezer to chill while you prepare the filling.
Step 2: In the bowl of a stand mixer, combine the softened cream cheese, 1 3/4 cups sugar, flour, lemon juice, and vanilla extract. Mix until smooth and well combined.
Step 3: Gradually add the eggs and egg whites to the cream cheese mixture while mixing continuously. Pour in the heavy cream and mix until the batter is creamy and smooth, scraping down the sides of the bowl once to incorporate all ingredients.
Step 4: Pour the cheesecake batter into the chilled crust. To help prevent cracking, wrap foil around the bottom and sides of the springform pan. Then, place the pan in a larger baking dish and fill the dish partway with boiling hot water to create a water bath.
Step 5: Bake the cheesecake at 450 degrees Fahrenheit for 10 minutes. Afterward, reduce the heat to 250 degrees and continue baking for 1 hour and 10 minutes to 1 hour and 20 minutes, or until the center is no longer jiggly.
Step 6: Remove the cheesecake from the oven and allow it to cool completely. Refrigerate it overnight before serving for the best texture and flavor.

Tips & Variations

For extra flavor depth, add a tablespoon of sour cream to the batter before baking.
If you prefer a fruit topping, fresh berries or a homemade fruit compote pairs beautifully with this cheesecake.
Ensure cream cheese is softened to room temperature to avoid lumps and achieve a smooth batter.

Storage

Store leftover cheesecake covered in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before serving. When reheating, serve chilled or at room temperature for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why do you bake the cheesecake at two different temperatures?

The initial high heat helps set the crust and creates a slight rise in the batter, while the lower temperature gently cooks the cheesecake to avoid cracking and ensures a creamy texture.

How can I prevent my cheesecake from cracking?

Using a water bath during baking keeps the oven moisture consistent and prevents the edges from baking too fast. Also, avoid overmixing the batter and allow the cheesecake to cool slowly to reduce cracking.