Mary Burdge's Cream Cheesecake Recipe

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Mary Burdge's Cream Cheesecake

Penny Burdge

By
@PennyInKC

My husband "made me" learn this recipe from his mom. It was a favorite of his growing up. It still is though I don't make it very often.

I did bake and supply these cheesecakes to a neighborhood deli owned by a friend of mine many years ago.

The hardest part about this recipe is making yourself wait 24 hours before eating the finished product. Seriously, it does make a noticeable difference.


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Comments:

Serves:

6-9

Ingredients

CRUST

1 3/4 c
finely crushed graham crackers
6 Tbsp
unsalted butter
1 tsp
crisco

FILLING

2 pkg
cream cheese - 8oz. each
4 large
eggs
1 c
sugar
1/2 tsp
fresh lemon juice

TOPPING

2 c
sour cream
1 tsp
pure vanilla extract
1/3 c
sugar

Directions Step-By-Step

1
Mix the crust ingredients by using a pastry blender. Line the bottom and the sides of a 9" x 9" baking dish.
2
Beat the cream cheese until smooth. Add the eggs, one at a time, beating after each addition. Beat in the 1 C sugar and lemon juice and continue beating until smooth and creamy.
3
Pour the filling over the crust and bake 20 minutes at 400 degrees F.
4
While the cheesecake is baking, beat together the sour cream, 1/3 C sugar, and pure vanilla extract.

After 20 minutes, gently ladle the topping onto the cheesecake and then bake for another 5-7 minutes until the topping is just set.
5
Cool to room temperature. Now here comes the hard part. Refrigerate the cheesecake for 24 hours before eating it. This lets is set and age the flavors perfectly. Promise!

About this Recipe

Course/Dish: Cakes