Cheesecake Recipe
Unlike any we've tried. Mama T's light and fluffy version has been voted #1 in Chicagoland by the renowned Chicago Magazine. (Strawberries add $0.75)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust
Filling
Topping (optional)
Method
Crust Preparation
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, 0.5 cups granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- 2
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Bake for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
Filling Preparation
- 3
Make the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in 1 cup granulated sugar and beat until well combined.
- 4
Add remaining ingredients
Add the sour cream, vanilla extract, and eggs one at a time, mixing well after each addition. Finally, add 2 tablespoons of all-purpose flour and mix until just combined, ensuring not to overmix.
- 5
Pour and bake
Pour the cream cheese filling over the cooled crust in the springform pan. Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly.
- 6
Cool the cheesecake
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour. Remove from the oven and refrigerate for at least 4 hours, preferably overnight.
Serving
- 7
Serve the cheesecake
Once chilled, carefully remove the sides of the springform pan. Optionally, top with fresh sliced strawberries before serving. Slice into pieces and enjoy your light and fluffy cheesecake!
