If you watched my session at the I Am Mom Summit, you may have heard me mention that I make an incredible cheesecake. It’s true. I have made it hundreds of times and tweaked it so that it is just right. I decided to finally publish the recipe here on my blog!
I am purist and prefer plain cheesecake. No fruit, no chocolate, nothing. But I have made several versions of this recipe that are also amazing, including this Peanut Butter Cheesecake. Please let me know if you have any questions about making this and I hope you enjoy!
Graham Cracker Crumb Crust
- 1 package (about 8-10) graham crackers, crushed
- 1/3 cup Sugar
- 1/3 cup melted Butter
Combine all ingredients in a greased spring-form pan. Press onto bottom and sides into a crust. (No need to bake separately.)
Cheesecake Filling
- 4 bricks Cream Cheese, softened
- 1 1/4 cups plus 2 tbsp. Sugar
- 2 tbsp. Flour*
- 4 large Eggs, at room temperature
- 2 tsp. Vanilla
- 1 tbsp. Lemon Juice
- 2 tbsp. Whipping Cream
Mix the cream cheese with an electric mixer until smooth. Add the sugar and mix until creamy. Next add the flour. Add the eggs one at a time mixing until smooth after each one. Mix in the lemon juice and vanilla. Last, add the whipping cream and mix all together until smooth.
Pour the batter into the graham cracker crust. Place two small baking cups (like a ramekin or souffle pan) filled with water on each side of your cheesecake in the oven. Bake at 350 for 45 minutes to 1 hour.
When the cheesecake is done, place a damp towel over it and let cool on the counter for 45 minutes. When it is cooled, take towel off and cover with plastic wrap and place in refrigerator and let chill overnight or for at least 4 hours.
*To make the filling gluten free, just leave out the flour.
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