Description
Mom’s Famous Cheesecake is a classic, creamy dessert featuring a rich cream cheese filling on a buttery graham cracker crust. Perfectly baked with a water bath to ensure a smooth, crack-free finish, this cheesecake is a timeless favorite for any occasion.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup butter (melted)
- 2 tablespoons sugar
Filling
- 40 oz cream cheese (5 packages total, softened)
- 1 3/4 cups sugar
- 3 tablespoons flour
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 5 eggs
- 2 egg whites
- 1/2 cup heavy cream
Instructions
- Prepare the crust: Mix graham cracker crumbs, melted butter, and 2 tablespoons of sugar until the mixture is moist and holds together. Press this mixture firmly into the bottom and about halfway up the sides of a 9 or 10-inch springform pan. Place the pan in the freezer to chill while preparing the filling.
- Make the cheesecake batter: In the bowl of a stand mixer, combine softened cream cheese, 1 3/4 cups sugar, flour, lemon juice, and vanilla extract. Mix until smooth and well combined.
- Add eggs and cream: Slowly add the eggs and egg whites one at a time while mixing on medium speed to incorporate evenly. Pour in the heavy cream and continue mixing until the batter is creamy, stopping to scrape down the sides of the bowl once to ensure even mixing.
- Assemble and prepare for baking: Pour the cheesecake batter into the chilled crust. To prevent cracking during baking, wrap aluminum foil around the bottom and sides of the springform pan and place it in a larger baking dish. Fill the baking dish partially with boiling hot water to create a water bath.
- Bake the cheesecake: Bake at 450°F (232°C) for 10 minutes to set the top. Then reduce the oven temperature to 250°F (121°C) and continue baking for 1 hour 10 minutes to 1 hour 20 minutes until the cheesecake is no longer jiggly in the center but still slightly wobbly at the edges.
- Cool and chill: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate the cheesecake, preferably overnight, to fully set and develop the flavors before serving.
Notes
- Using a water bath helps prevent cracks and promotes even baking by providing moisture and gentle heat.
- Make sure the cream cheese is softened to room temperature for a smooth, lump-free batter.
- Wrap the pan tightly in foil to prevent water from leaking into the cheesecake during the water bath.
- Chilling overnight enhances the texture and flavor of the cheesecake.
- If you don’t have a springform pan, a deep cake pan can be used, but removing the cheesecake may be more challenging.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cheesecake, cream cheese, graham cracker crust, baked cheesecake, classic dessert, creamy dessert
