My Mom'S Fluffy Cheesecake – a delicious recipe with Crust, flour, whole wheat pastry flour, butter, brown sugar, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
For the Graham Crust. mix flour, brown sugar and salt. Cut in butter with a pastry cutter. When fine and crumbly press into a 9 x 12 glass pan. Cook approx 25-30 minutes until tan/brown at 350 degrees.
2
Let it cool, then crumble up and re-press into the pan. This is really fun to do with your hands, it's like playing in the sand!
3
Juice the lemon and limes. Should make at least 1/2 cup.
4
Cream together, cream cheese and sugar.
5
Add sour cream, lemon/lime juice, egg yolks, salt and vanilla.
6
In a separate bowl beat the eggs white until fluffy and fold in to the cream cheese mixture.
7
Pour into the pan with the graham crust and bake at 375 approx 45 minutes. Check for doneness with a toothpick.
8
Let it cool before cutting.
1101
kcal
Calories
67
g
Fat
107
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 15 ingredients. The key ingredients include: Graham Crust, 1 cup flour, 1/4 cup whole wheat pastry flour, 1/2 cup butter, and more.
Yes, My Mom'S Fluffy Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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