Rich and Smooth Cheesecake

Every year I ask my boys what dinner and dessert they want for their birthday. This year,my youngest wanted cheesecake. It’s been a while since I made a cheesecake so I couldn’t remember the exact ingredients and when I went searching for my faithful cheesecake recipe, it was no where to be found. I think this last move was the worst as far as losing and breaking things.

Luckily, I played around with it enough and made an even better version than before. However, I didn’t take into consideration that I was going to use my new toaster oven in which I would need to bake the cheesecake on the bottom rack because it cooks hotter on top. So, it turned out a little done on top and not quite done in the very center. Good thing this has no egg in it, so you could eat it raw if you wanted to. It was still delicious though and most importantly, we got to spend time together as a family. (I added a correctly baked cheesecake and moved the over/under done photo to the bottom to show you the difference)

This cheesecake is slightly softer than most because it doesn’t have eggs in it, but it gives it a creamy texture.


Graham cracker crust with 2 extra servings (you can make your own and use in a springform pan)

3 8oz cream cheese

1 cup sugar

1/4 cup sour cream

2 TBSP ground flax seed + 1/8 tsp baking powder + 6 TBSP hot water

3 TBSP flour

1 TBSP lemon juice

1 tsp vanilla

1/8 tsp salt


Place cream cheese, sour cream, sugar and flour in bowl and mix on slow speed just until there are no lumps. Scrape bowl twice during this time to make sure no cheese is sticking to the bowl.

Add lemon, vanilla, flax seed mixture, and salt and continue mixing on slow speed until incorporated.

Bake at 325 for 50 minutes. The middle should still jiggle and it will look underbaked.

Turn the oven off and prop the door open, and let the cheesecake cool slowly in the oven for 1 hour. This will let the center finish setting. Cooling the cake slowly will keep the top from cracking and ensure a smooth, even texture inside.

Remove from oven and let cool completely, then refrigerate until you’re ready to serve it.


Important tips for making cheesecake:

Make sure all ingredients are room temperature before you begin mixing them.

Only beat ingredients on slow to ensure no air bubbles appear in the mix.

Do not over beat. This causes air bubbles which makes it too light and not dense like a cheesecake should be.

Do not over bake. This is one thing that makes the cheesecake crack during cooling.

Rich and Smooth Cheesecake

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One Response to Rich and Smooth Cheesecake

  1. Tracy says:

    I tried this recipe last week so I could make it for my dad for Father’s Day tomorrow. It is the best cheesecake I have ever tasted and is easy to make too. I am no good at using the spring for pans so this is perfect for me. I know my dad will love it!

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