Mother-in-Law’s Cheesecake

Mother-in-Law’s Cheesecake: A Family Heirloom Recipe

  Mother-in-Law’s Cheesecake is more than just a dessert; it’s a cherished family heirloom that has been passed down through generations. This creamy and decadent cheesecake is a testament to the love and tradition that surround family gatherings. Whether you’re celebrating a special occasion or simply craving a taste of nostalgia, join us as we explore the recipe for Mother-in-Law’s Cheesecake and savor the flavors that have brought joy to countless family gatherings.


For the Cheesecake Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

  • 4 (8-ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup heavy cream


Prepare the Cheesecake Crust:

  1. Preheat your oven to 325°F (160°C). Grease a 9-inch (23 cm) springform pan and wrap the outside with aluminum foil to prevent any leakage.
  2. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until the mixture resembles wet sand.
  3. Press the crumb mixture firmly into the bottom of the prepared springform pan to create an even crust. Use the back of a spoon or a measuring cup to pack it down.

Prepare the Cheesecake Filling: 4. In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes.

  1. Add the eggs one at a time, beating well after each addition.
  2. Stir in the pure vanilla extract, sour cream, and heavy cream until the filling is well combined and silky.

Bake and Cool: 7. Pour the cheesecake filling over the prepared crust in the springform pan.

  1. Place the springform pan in a larger baking dish and add hot water to the outer baking dish, creating a water bath (about 1 inch of water).
  2. Bake in the preheated oven for 50-60 minutes or until the edges of the cheesecake are set, but the center still has a slight jiggle.
  3. Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for about 1 hour.
  4. Remove the cheesecake from the oven and refrigerate it for at least 4 hours or overnight to allow it to set completely.

Serve and Enjoy: 12. Once the cheesecake has chilled and set, carefully remove it from the springform pan.

  1. Slice and serve your Mother-in-Law’s Cheesecake as a timeless dessert that honors tradition and family.

Cook’s Notes:

  • You can add a variety of toppings to your cheesecake, such as fresh berries, fruit compote, chocolate ganache, or a dusting of powdered sugar.
  • To prevent cracks in your cheesecake, avoid overmixing the filling, and don’t overbake it. The water bath also helps in preventing cracks.
  • Allow the cheesecake to come to room temperature for about 30 minutes before serving to enhance the flavors and texture.
  • Leftover cheesecake can be refrigerated for several days and enjoyed as a delightful treat.

  Mother-in-Law’s Cheesecake is not just a dessert; it’s a cherished tradition that has stood the test of time. With its creamy filling and graham cracker crust, it’s a testament to the love and culinary legacy passed down through generations. So, follow this recipe, share a slice of this beloved cheesecake with your loved ones, and celebrate the enduring flavors of family traditions.

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