Real Recipes From Real Home Cooks ®

mary burdge's cream cheesecake

(1 rating)
Recipe by
Penny Burdge
Lenexa, KS

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.

(1 rating)
yield 6 -9
method Bake

Ingredients For mary burdge's cream cheesecake

  • 1 3/4 c
    finely crushed graham crackers
  • 6 Tbsp
    unsalted butter
  • 1 tsp
  • 2 pkg
    cream cheese - 8oz. each
  • 4 lg
  • 1 c
  • 1/2 tsp
    fresh lemon juice
  • 2 c
    sour cream
  • 1 tsp
    pure vanilla extract
  • 1/3 c

How To Make mary burdge's cream cheesecake

  • 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!

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