My mother adored my first husband and used to make this cheesecake for him all of the time. He devoured it, every time, for years. He loved it because of how light it was, which was lucky because he ate so many slices! You really can put whatever you like on top of this easy cheesecake. From fresh fruit and whipped cream to caramel and chocolate, you will never be disappointed in Mom’s Cheesecake.
Even plain. My late husband loved my Mom’s Cheesecake plain. Sometimes some whipped cream but more often than not, plain.
My mom used to send mini-cheesecakes home for me to freeze for whenever he wanted! Yep, she spoiled him. He was the son she never had and she felt he should always have cheesecake! Anytime he wanted! This recipe for Mom’s Cheesecake freezes beautifully. It is a definite keeper.
- 1/3 cup butter, melted
- 1 1/4 cup graham cracker or chocolate crumbs
- 1/4 cup sugar -
- 2 pkg. (8 oz) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 3 large eggs
- 1/4 cup lemon juice -
Preheat your oven to 300 degrees. In a medium sized bowl combine butter, crumbs and sugar. Press into the bottom of your spring form pan to make the bottom crust. Try to make the base as even as possible. I have used the side of a coffee mug to press down and flatten the crust as best as I can. Using a handheld or stand mixer beat cream cheese until fluffy. Add condensed milk, eggs and lemon juice and beat until smooth. Make sure mixture is totally blended. Pour on top of your crumb mixture and bake until center of cake springs back when lightly touched. Between 50 and 55 minutes. Allow to cool to room temperature in the pan. Keep refrigerated. Serve and enjoy!