Just Like Mama Made • Lemon Cheesecake

“She opens her mouth with wisdom, and the teaching of kindness is on her tongue. She looks well to the ways of her household and does not eat the bread of idleness”
‭‭Proverbs‬ ‭31:26-27‬ ‭ 

My Mother was the best cook.  Ok, ok, I know everyone says that about their mother…but I would put mine up against anyone, anywhere.  Her food topped any I have ever eaten…and folks, I have been fortunate to eat at some great restaurants!  She was constantly in the kitchen, day in and day out. To sit at her table and eat her Southern food was to be honored!  We gathered every Sunday after church for the very best traditional Southern fare anywhere…and we still continue our Sunday tradition even nine years after my mother’s passing!  Her recipes live on, and continue to be everyone’s favorite! (You can see another one of her recipes here). On Easter, I treated my family to her fabulous Lemon Cheesecake…and trust me when I say it was fabulous!  (Think Spring!)  It has several steps, but it is well worth the effort for all the compliments!  If you like cheesecake, print this one out….you will definitely want to add this heavenly goodness to your repertoire!


We will start from the bottom, which of course is the crust.  You can buy graham cracker crumbs, but not me…I love the leftover crackers to snack on, so going to the extra trouble to make it myself is well worth it to me! I use my mini food processor to crush the crackers.  Always butter, never margarine….it’s just not the same!   You can also use vanilla wafers or shortbread cookies…but just like Mama, I use graham crackers.


Next, the lemon filling…using fresh lemons only.  This is not a low calorie dessert, so go all out and use real cream cheese!


The citrus zester, made in France, is a handy utensil!  Can you smell the fresh lemons?!


Such sweet memories using my Mother’s KitchenAid mixer for this dessert…it is very old, but still works like a charm!


Now, on to the third layer, which is the topping…simply mixed by hand.  My Mother trained me to use a good vanilla extract. She always said “Your food is only as good as the ingredients that you use”!


We are almost finished!  The final layer is the freshly prepared lemon curd…my mouth is watering!  (Side note: you can buy lemon curd at the grocery store, but to me, homemade is always best!)


Make sure you constantly stir the curd until thickened!


Fresh.  Spring-y.  Delicious!



My sweet Daddy gave me the highest compliment, he said “It tastes just like Nanny’s (the name Seth called Mother)”!

 

Lemon Cheesecake
Print Recipe
My Mama's recipe...the best lemon cheesecake you will ever eat!
Servings Prep Time
12 40 minutes
Cook Time
50-55 minutes
Servings Prep Time
12 40 minutes
Cook Time
50-55 minutes
Lemon Cheesecake
Print Recipe
My Mama's recipe...the best lemon cheesecake you will ever eat!
Servings Prep Time
12 40 minutes
Cook Time
50-55 minutes
Servings Prep Time
12 40 minutes
Cook Time
50-55 minutes
Ingredients
Crust
Filling
Topping
Lemon Curd
Servings:
Instructions
Crust
  1. Combine and mix together, then press on bottom and sides of a 9" springform pan. Bake at 350 for 5 minutes. Let cool.
Filling
  1. Beat cream cheese until light and fluffy. Add sugar mixing well. Add eggs and mix. Stir in lemon juice, lemon zest, and vanilla. Pour into prepared crust. Bake at 350 for 45 - 50 minutes making sure center is set.
Topping
  1. Combine sour cream, sugar, and vanilla mixing well and spread over cheese cake. Bake 350 for 10 minutes. Cool cheesecake before spreading the lemon curd.
Lemon Curd
  1. Combine sugar, cornstarch, and salt in a small saucepan. Combine water, lemon juice, and egg yolk to sugar mixture in pan. Cook over low hear, stirring constantly until a boil and thickened. Remove from heat and stir in butter and lemon zest. Spread lemon curd on top and refrigerate for at least 8 hours.
Share this Recipe


Linking with Pieced PastimesSilver Pennies, Life on Lakeshore DriveThoughts From Alice, Coastal Charm, My Uncommon Slice of SuburbiaDwellings-Heart of Your HomeSavvy Southern Style, French Country Cottage, From My Front Porch To Yours, Stone Gable, Confessions of a Plate Addict, Worthing CourtBetween Naps on the Porch, Cedar Hill Farmhouse, A Stroll Thru Life, The Charm of Home, Cornerstone ConfessionsA Delightsome Life, Imparting GracePosed PerfectionKatherines Corner, Rooted In Thyme, Share Your Cup, The Enchanting Rose, 21 Rosemary LaneCozy Little House, Rattlebridge FarmRustic & Refined, My Romantic Home, Poofing The Pillows

45 comments

  1. Leslie Anne Tarabella says:

    So THIS is your famous cheesecake! My husband is crazy for cheesecake and this looks like something he would love! I love lemon anything, so it’s definitely a “keeper.” I absolutely adore how food links us to those we love, whether they are still here with us or not. I see a lemon cheesecake waiting for you in heaven someday!

    • Everyday Living says:

      Leslie Anne, food does link us to so many memories! Is there anything better than sitting around the table after a satisfying meal and just talking with each other? Thanks!

  2. Stacey says:

    Pam, this is the moment when I have to confess that I’ve never made a cheesecake but it’s one of my favorite desserts ever! I’m pinning this to TOHOT and my personal boards because one of these days I’m going to make a cheesecake that tastes like Nanny’s. Sharing on Facebook later today. 🙂

    Happy TOHOT friend.

  3. Carol Cook says:

    Well, my mama didn’t make cheesecake or anything for that matter. But, it doesn’t mean I can’t give it a try.

    Thanks for sharing your recipe with SYC. I am going to pin it and give it a try.

  4. FABBY says:

    Oh my goodness, I’m drooling over this luscious cake! Thank you for sharing the recipe.
    I’m pinning it.
    Hugs,
    FABBY

    • Everyday Living says:

      Rose, thank so much! My husband sure loves it! Love to share at the blog hop! Wishing you a beautiful Monday!

  5. Jann Olson says:

    Oh, it sure does look yummy! Love cheesecake. Pinning and certainly will make it! Thanks for sharing with SYC.
    hugs,
    Jann

  6. jonespr2014 says:

    Besides being an IT man in Silicone Valley, our oldest son is a graduate of Culinary Institute of America in Hyde Park NY and can he cook Makes these all the time. I probably won’t but it looks great.

    • Everyday Living says:

      Thanks so much for reading! Sounds like your son is a master of many things! Hope you have a beautiful week!
      Blessings,
      Pam

We love your comments!

Private: Just Like Mama Made • Lemon Cheesecake

“She opens her mouth with wisdom, and the teaching of kindness is on her tongue. She looks well to the ways of her household and does not eat the bread of idleness”
‭‭Proverbs‬ ‭31:26-27‬ ‭ 

My Mother was the best cook.  Ok, ok, I know everyone says that about their mother…but I would put mine up against anyone, anywhere.  Her food topped any I have ever eaten…and folks, I have been fortunate to eat at some great restaurants!  She was constantly in the kitchen, day in and day out. To sit at her table and eat her Southern food was to be honored!  We gathered every Sunday after church for the very best traditional Southern fare anywhere…and we still continue our Sunday tradition even nine years after my mother’s passing!  Her recipes live on, and continue to be everyone’s favorite! (You can see another one of her recipes here). On Easter, I treated my family to her fabulous Lemon Cheesecake…and trust me when I say it was fabulous!  (Think Spring!)  It has several steps, but it is well worth the effort for all the compliments!  If you like cheesecake, print this one out….you will definitely want to add this heavenly goodness to your repertoire!


We will start from the bottom, which of course is the crust.  You can buy graham cracker crumbs, but not me…I love the leftover crackers to snack on, so going to the extra trouble to make it myself is well worth it to me! I use my mini food processor to crush the crackers.  Always butter, never margarine….it’s just not the same!   You can also use vanilla wafers or shortbread cookies…but just like Mama, I use graham crackers.


Next, the lemon filling…using fresh lemons only.  This is not a low calorie dessert, so go all out and use real cream cheese!


The citrus zester, made in France, is a handy utensil!  Can you smell the fresh lemons?!


Such sweet memories using my Mother’s KitchenAid mixer for this dessert…it is very old, but still works like a charm!


Now, on to the third layer, which is the topping…simply mixed by hand.  My Mother trained me to use a good vanilla extract. She always said “Your food is only as good as the ingredients that you use”!


We are almost finished!  The final layer is the freshly prepared lemon curd…my mouth is watering!  (Side note: you can buy lemon curd at the grocery store, but to me, homemade is always best!)


Make sure you constantly stir the curd until thickened!


Fresh.  Spring-y.  Delicious!



My sweet Daddy gave me the highest compliment, he said “It tastes just like Nanny’s (the name Seth called Mother)”!


Linking with Pieced PastimesSilver Pennies, Life on Lakeshore DriveThoughts From Alice, Coastal Charm, My Uncommon Slice of SuburbiaDwellings-Heart of Your HomeSavvy Southern Style, French Country Cottage, From My Front Porch To Yours, Stone Gable, Confessions of a Plate Addict, Worthing CourtBetween Naps on the Porch, Cedar Hill Farmhouse, A Stroll Thru Life, The Charm of Home, Cornerstone ConfessionsA Delightsome Life, Imparting GracePosed PerfectionKatherines Corner, Rooted In Thyme, Share Your Cup, The Enchanting Rose, 21 Rosemary LaneCozy Little House, Rattlebridge FarmRustic & Refined, My Romantic Home, Poofing The Pillows

Lemon Cheesecake
Print Recipe
My Mama's recipe...the best lemon cheesecake you will ever eat!
Servings Prep Time
12 40 minutes
Cook Time
50-55 minutes
Servings Prep Time
12 40 minutes
Cook Time
50-55 minutes
Lemon Cheesecake
Print Recipe
My Mama's recipe...the best lemon cheesecake you will ever eat!
Servings Prep Time
12 40 minutes
Cook Time
50-55 minutes
Servings Prep Time
12 40 minutes
Cook Time
50-55 minutes
Ingredients
Crust
Filling
Topping
Lemon Curd
Servings:
Instructions
Crust
  1. Combine and mix together, then press on bottom and sides of a 9" springform pan. Bake at 350 for 5 minutes. Let cool.
Filling
  1. Beat cream cheese until light and fluffy. Add sugar mixing well. Add eggs and mix. Stir in lemon juice, lemon zest, and vanilla. Pour into prepared crust. Bake at 350 for 45 - 50 minutes making sure center is set.
Topping
  1. Combine sour cream, sugar, and vanilla mixing well and spread over cheese cake. Bake 350 for 10 minutes. Cool cheesecake before spreading the lemon curd.
Lemon Curd
  1. Combine sugar, cornstarch, and salt in a small saucepan. Combine water, lemon juice, and egg yolk to sugar mixture in pan. Cook over low hear, stirring constantly until a boil and thickened. Remove from heat and stir in butter and lemon zest. Spread lemon curd on top and refrigerate for at least 8 hours.
Share this Recipe

We love your comments!