Mom’s Cheesecake is a family favorite. This cheesecake is not too dense and not to fluffy making it the perfect texture.
Every bite is like eating a mouthful of buttery sweet cream. It is everything you are looking for in a cheesecake and more.
The steps are easy and the ingredients are accessible. This will be your new cheesecake recipe for life.
The Story Behind This Cake Is Unknown
We don’t exactly know the origins of this recipe or where EXACTLY my Mom got it, but she has been making it for years. I have to say that it is one of my very favorite cheesecakes I have ever eaten.
There is a full, printable recipe card at the end of this post. You will see in the card that I was a lot more descriptive then I usually am, as I was trying to articulate her process from observing her.
Like me, Mom doesn’t always cook and bake from exact measurements so we were measuring everything for you as well as timing it!
I will post a few pictures before the recipe card in case anyone needs more visual clarification.
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You will also see a PRINT button under the picture on the recipe card. You can hit this button to have the recipe condense to one page that you are able to print or screenshot and save to your phone.
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First Step, Merengue
You will see in the recipe card that you make a merengue for this cheesecake that you will eventually fold into the cream cheese mixture. Pictured above is how the merengue should look when it is done.
There is a description in the recipe card about lines staying in the merengue when it is correct and this picture above shows this. You will see that the “peaks” will be sort of shiny.
After you make the merengue you will want to set this aside to later incorporate into the cream cheese mixture.
The First Bake
You will add the mixture to the pie crusts and bake at either 350° or 325° until the center is set. Make sure you spread the filling evenly so it bakes evenly.
I explained this in the recipe card, but the first time you bake this pay attention to how it cooks. Every oven bakes differently so what may be a perfect time and temp for MY oven may be different for your oven.
I always recommend checking the actual temperature of your oven with an oven thermometer. I’ve written about oven temperatures before.
If you notice your cake getting too brown and the center isn’t set yet, reduce the temp.
Feel free to top your cheesecake with macerated fruit and make ahead whipped cream.