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Moms Best Ever Cheesecake

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“This is my moms very best cheesecake recipe. She continues to make it even now with her eyesight failing. I guess she has made it so many times she no longer has to read the recipe. This makes a really large cheesecake and can be frozen if desired. I really love it, it has a buttery cookie crust instead of the traditional graham cracker crust and it is really rich, creamy and lemony. ( I had to put an exact measurement on here for the lemon peel but the original recipe calls for the grated peel of 2 small lemons, 1/2 used in the crust 1/2 in the filling the 1 tablespoon is just a guess)”
READY IN:
1hr 20mins
SERVES:
16
YIELD:
1 cheesecake
UNITS:
US

Ingredients Nutrition

Directions

  1. For crust:
  2. In small bowl with mixer at low speed, combine butter, flour ,sugar, egg yolk and lemon peel. Shape into ball, refrigerate 1 hour.
  3. Preheat oven to 400 degrees. Press 1/3 of dough into bottom of 9 or 10 inch spring form pan. Bake for 8 minutes, remove from oven. Turn oven up to 475 degrees.
  4. For filling:
  5. In large bowl, beat cream cheese with electric mixer just until smooth, gradually beat in sugar. With mixer on low add flour and then remaining ingredients. Increase power to medium and beat for 5 minutes, scraping bowl occasionally.
  6. Take remaining dough and press up sides of springform pan within 1 inch of top, do not bake. Pour cream cheese mixture into pan and bake at 475 degrees for 12 minutes.
  7. Turn oven down to 300 degrees and bake for 35 more minutes.
  8. Turn oven off and leave cheesecake in oven for 30 more minutes.
  9. Remove from oven, cool in pan on wire rack.
  10. Refrigerate, loosen sides of springform pan with knife or spatula before removing cake from pan.

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