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Mary's Cheesecake

Mary's Cheesecake

  • Prep

    15 m
  • Cook

    1 h 5 m
  • Ready In

    2 h
Michele

Michele

This recipe was passed down from my husband's grandmother. You will love this New York-style cheesecake. The longer it's refrigerated, the better. Enjoy!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

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  • Calories:
  • 525 kcal
  • 26%
  • Fat:
  • 39.7 g
  • 61%
  • Carbs:
  • 35.4g
  • 11%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 195 mg
  • 65%
  • Sodium:
  • 353 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar and margarine until well blended . Press mixture into a 9 inch springform pan.
  2. In a large bowl, beat cream cheese with sugar until smooth. In a separate bowl, combine cream, flour, eggs, lemon juice and vanilla. Beat together, and then pour into cream cheese mixture. Mix well. Pour filling into prepared graham cracker crust.
  3. Bake in the preheated oven for 65 minutes. Turn off oven, and cool cake in oven for 30 minutes. Prop door open and cool in oven for an additional 30 minutes. Remove from oven and cool completely. Refrigerate for as long as possible before serving.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

IREALLYHATECOOKING
37

IREALLYHATECOOKING

5/25/2006

I absolutely loved it and so did everyone else (10 people to be exact!) Okay so I fixed it up a little. I did not use the lemon juice instead I put in more vanilla extract, I used 4 eggs instead of 7 and cinnamon grahams instead of plain. Served with fresh strawberries on top. This recipe was the best. I was totally in! I have never tasted such a great cheesecake in my life! It is fluffy and light and tastes unbelievable. Need I say more. Don't look any farther this is the recipe for you. p.s. you should divide the recipe into 2 cakes as it is too large for one pan.

Shawn La
19

Shawn La

11/24/2005

I'm giving this recipe four stars, because it's good. The directions were off a lot. First, there is way, way, way too much for a 9 inch pan. I used a 11 inch pan, and it filled it perfectly. The baking time was much too low, and it took a good 4 hours until the middle stopped wobbling, and it was the right temperature inside. I used a waterbath, but that shouldnt affect cooking time THAT much since I had the water hot before I put it into the bath. Overall, it had a good flavor. I added some lemon zest as I wanted it to have a strong lemon flavor, and blended the ingredients together until they were smooth. The cheesecake turned out very nicely after I cooled overnight. Invented a topping for this that came out very nicely. 1 cup sour cream, 4 ounces cream cheese, 1/2 tsp vanilla and 1/2 cup of sugar, blended together until smooth. Added to cheesecake after it was completely cooled off, and then let sit in fridge for another 8 hours. Was a great compliment to the cheesecake.

Danielle
13

Danielle

9/8/2008

I decided to try something new from the usual recipe I use. I found this recipe and gave it a try and have to say that it is the BEST CHEESECAKE EVER!! I took other users advice and used a 10 inch pan and it was perfect for the amount. I also cooked it at 325 for about 1 hour and 15 min. It will still be wobbly when you take it out but it firms up with sitting and refridgeration. It came out perfect with no cracks and a really creamy texture. All my ingredients were room temp including the heavy cream and eggs which I think is really important. This is the recipe I will use from now on. It's the best!!

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