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My Favorite Cheesecake

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My Favorite Cheesecake has a crunchy, nutty crust and is dense but also smooth and creamy with the perfect balance of flavors.
cheesecake on a blue plate

Oh how I love a good cheesecake! I have tried many a cheesecake out there, some great, some good and some not so good. Some are kind of dense and dry others too light and fluffy.  Some have crust and some don’t.  To me the perfect cheesecake has to have a good crust, must be fairly dense but also smooth and creamy and have a perfect balance of flavors.

I’ve had this recipe for as long as I can remember. I think that I got it from my mom, who got it from a coworker about 30 years ago. I am not sure who created the original recipe but it has always been my most favorite.

I have tried other recipes out there but they are never quite as good. It has a crunchy, nutty crust and is dense but also smooth and creamy with the perfect balance of flavors. It is perfect plain and even better with a fruit topping. The hint of lemon in this cheesecake is perfect with a cooked berry topping like blueberry or blackberry. Sometimes I just serve it with fresh sliced strawberries tossed with a bit of sugar.

Cheesecake

Crust:

  • 2 cups graham cracker crumbs
  • 1/2 cup finely ground walnuts
  • 4 tablespoons sugar
  • 1-1/2 teaspoons grated lemon rind
  • 3/4 cup melted butter

Filling:

  • 3- 8 ounce packages cream cheese
  • 1 cup sugar
  • 1-1/2 teaspoons vanilla
  • 4 teaspoons lemon juice
  • 2 teaspoons grated lemon rind
  • 4 eggs

Topping:

  • 1 pint of ice cold sour cream
  • 1/2 cup sugar
  • 1 teaspoon vanilla

Crust- combine all ingredients with a fork, then line the bottom and part way up the side of spring-form pan with crumb mixture. Bake in 350 degree oven for 10 minutes.

Filling- beat cream cheese on medium speed until creamy, gradually adding sugar. Then add vanilla, lemon juice and lemon rind and blend well. Slowly add eggs one at a time, mixing well after each addition. Beat at medium speed 10 minutes (no less) until fluffy. Pour filling into crust lined pan and bake at 300 degrees for 1-1/2 hours. Check occasionally during the last half hour to see if it is set and no longer runny. when it it no longer runny is done. Leave oven door open while making the topping.

Topping- combine sour cream, sugar and vanilla, whip for 10 minutes at high speed, until foamy. Put on top of baked cheesecake and bake at 250 degrees for ten minutes. Turn off oven and let cake sit in the oven with the door open for 1 to 2 hours. Chills thoroughly before serving.

Enjoy!

cheesecake on a blue plate

My Favorite Cheesecake

My Favorite Cheesecake has a crunchy, nutty crust and is dense but also smooth and creamy with the perfect balance of flavors.
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
resting in oven: 2 hours
Total Time: 4 hours
Course: Dessert
Cuisine: American
Keyword: cheesecake, cream cheese, Desserts
Servings: 12
Calories: 433kcal
Author: angela@mealstreetkitchen

Ingredients

Crust:

  • 2 cups graham cracker crumbs
  • 1/2 cup finely ground walnuts
  • 4 tablespoons sugar
  • 1-1/2 teaspoons grated lemon rind
  • 3/4 cup melted butter

Filling:

  • 3- 8 ounce packages cream cheese
  • 1 cup sugar
  • 1-1/2 teaspoons vanilla
  • 4 teaspoons lemon juice
  • 2 teaspoons grated lemon rind
  • 4 eggs

Topping:

  • 1 pint of ice cold sour cream
  • 1/2 cup sugar
  • 1 teaspoon vanilla

Instructions

  • Crust- combine all ingredients with a fork, then line the bottom and part way up the side of spring-form pan with crumb mixture. Bake in 350 degree oven for 10 minutes.
  • Filling- beat cream cheese on medium speed until creamy, gradually adding sugar. Then add vanilla, lemon juice and lemon rind and blend well. Slowly add eggs one at a time, mixing well after each addition. Beat at medium speed 10 minutes (no less) until fluffy. Pour filling into crust lined pan and bake at 300 degrees for 1-1/2 hours. Check occasionally during the last half hour to see if it is set and no longer runny. when it it no longer runny is done. Leave oven door open while making the topping.
  • Topping- combine sour cream, sugar and vanilla, whip for 10 minutes at high speed, until foamy. Put on top of baked cheesecake and bake at 250 degrees for ten minutes. Turn off oven and let cake sit in the oven with the door open for 1 to 2 hours. Chills thoroughly before serving.

Nutrition

Calories: 433kcal | Carbohydrates: 44g | Protein: 9g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 111mg | Sodium: 399mg | Potassium: 195mg | Fiber: 1g | Sugar: 35g | Vitamin A: 694IU | Vitamin C: 2mg | Calcium: 160mg | Iron: 1mg
Tried this recipe?Let us know how it was!

4 Comments

  • PJ Thompson
    April 28, 2017 at 3:15 pm

    How great to see this! I am so happy to see that someone else enjoys what I think of as a two layer cheesecake. They seem rare to find. The crust sounds most interesting and I will have to give it a try. Cheesecakes are such a personal thing!

    Reply
    • angela @mealstreetkitchen
      April 28, 2017 at 3:21 pm

      I think you will really enjoy it. I have served it at many gatherings and it always receives rave reviews. Cheers!

      Reply
  • indianeskitchen
    October 15, 2018 at 9:14 pm

    Oh my word that sounds good!

    Reply
    • angela@mealstreetkitchen
      October 16, 2018 at 9:34 am

      Thank you! It’s my favorite! Lol!

      Reply

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