Mary Burdge's Cream Cheesecake

Mary Burdge's Cream Cheesecake Recipe

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Penny Burdge


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 vote



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


2 pkg
cream cheese - 8oz. each
4 large
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


  • 1Mix the crust ingredients by using a pastry blender. Line the bottom and the sides of a 9" x 9" baking dish.
  • 2Beat 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.
  • 3Pour the filling over the crust and bake 20 minutes at 400 degrees F.
  • 4While 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.
  • 5Cool 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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About Mary Burdge's Cream Cheesecake

Course/Dish: Cakes