Mom’s Cheesecake

Cheesecake

Now that I have my stand mixer, I can now make delicious cakes and pies and breads and pastas. I’ve never made my Mom’s cheesecake recipe, but my memory of it is creamy, cheesy deliciousness. I think the secret is in the ratio of cream cheese to egg whites. And they have to be stiff egg whites. She made her own graham cracker crust and always served it plain. It’s the only way I order it when I go out. No berries. No whipped cream. No chocolate. Just plain cheesecake. Just like Mom used to make.

Mom’s Cheesecake
2 T. flour
1/2 C sugar
1 large and 1 small cream cheese, softened
3 egg yolks
1/2 C milk
1 tsp. vanilla
3 egg whites

Preheat oven to 325 degrees. Beat cream cheese, add yolks, sugar and flour. Add milk and vanilla. Fold in stiffly beaten egg whites. Pour into graham cracker crust and bake for 45 minutes.

Makes one 8″ round cheesecake.

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