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My review
Mom's Cheesecake
Mary
"This creamy cheesecake is great with a variety of toppings - or even by itself!"
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Ingredients
1 h 30 m servings 491Original recipe yields 12 servings (1 - 9 inch springform pan)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 97116 Ratings
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Most helpful positive review
7/9/2007
This recipe was great. Cracks in cheesecake come from overmixing the batter or getting too much air into it not from not having a water bath. Don't overmix or beat your batter and this cheesec...
Most helpful critical review
1/26/2010
As I always do, I set the timer for five minutes less than the recipe stated, just to be on the safe side. That usually has been very helpful...but not this time. At 55 minutes my cheesecake w...
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7/9/2007
This recipe was great. Cracks in cheesecake come from overmixing the batter or getting too much air into it not from not having a water bath. Don't overmix or beat your batter and this cheesec...
4/1/2007
Wow! i made this to take with me to some new friends house. I was really scared, it was not my first attempt at cheesecake, but my first attempt at high altitude. Most recipes just don't come ou...
12/7/2004
This is an excellent basic cheesecake. Ultra creamy. The first time i made this i topped it with a homemade blueberry syrup. Folks were fighting over the last slices. Make sure to follow the coo...
1/26/2010
As I always do, I set the timer for five minutes less than the recipe stated, just to be on the safe side. That usually has been very helpful...but not this time. At 55 minutes my cheesecake w...
12/1/2003
It was my 1st time baking a cheesecake, and this recipe turned out great. I typically enjoy thicker cheesecakes so I only used 1 cup of sour cream instead of the 2 cups the recipe calls for; how...
4/9/2007
Very good. I left out the salt, used more margarine for the crust (I like it to stick together more) and used low fat sour cream and low fat cream cheese. I baked it exactly for the time shown...
4/18/2006
My first attempt at making a cheesecake. I was quite pleased. It didn't even crack. I placed the pan in a water bath, which I read keeps it from cracking and it worked. I don't think I'll ad...
1/19/2003
the best cheesecake ever!!! i did not overbeat the ingredients and i used a waterbath. it was still jiggly in the center when it was done and that worried me a bit. creamy to the bone!!