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Classic cheesecake

Classic cheesecake

Classic cheesecake with cheese, cheese, cheese. Today we have this classic cheesecake recipe, and all time favorite of ours, that´s not really cheesecake but a cheese pie. We make the crust with flour because that´s how our mom taught us.

This pie is such a typical mexican dessert, that in our hometown they have been selling it for years in several diners. The recipe they use is a secret but I´m telling you making it homemade is just as good.

The good thing about this cheese pie is that it doesn´t actually call for that much cheese which is why it is cheap, fast and stress free, even more so if you make the crust using crackers. I always say this pie is like a flan but with a crust and without the double boiler thing, so you can imagen how good it is.

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Let me tell you a good story. This was one of the first recipes we made, my sister and I, completely by ourselves, since we could already use the oven. Well it turns out we weren´t as good as we thought , my sister took the pie using just one hand and opened the oven door with the other; she was fooling around a little and accidentally half of the pie filling fell on the hot oven door. The thing is, the filling somehow got to the inside of the door and we could never take it off, so we left our mark there forever. Now that our parent´s kitchen has been renewed we don´t have the same oven but we laugh everytime we remember that.

This recipe is so yummy like any other dessert that has cheese, to my liking. I most of all like it because it combines the creaminess of the filling with the crunchy crust, and it isn´t as sweet as it may seem. If you make it you will notice the flavor of this pie goes great with almost any topping or even with ice cream. One important thing to note is that the filling for this recipe calls for a pinch of salt and to me this is vital because it intensifies all flavors and that´s just great.

If what you´re looking for is a new york style cheesecake go check out our recipe for cheesecake!

Mom´s cheesecake

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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour


For the crust:

  • 2 C (9.17 oz) (260 gr) all purpouse flour
  • 1 tsp (0.24 oz) (7 gr) baking powder
  • 1 pinch salt
  • 3 tbsp (1.58 oz) (45 gr) white sugar
  • 1/2 C (3.88 oz) (110 gr) unsalted butter at room temperature
  • 1 egg
  • 1 tsp (0.17 oz) (5 ml) vanilla extract

For the filling:

  • 1 can (14 oz) (390 gr) condensed milk
  • 1 can (11.50 oz) (340 ml) evaporated milk
  • 1 pack (6.5 oz) (190 gr) cream cheese
  • 4 eggs
  • 1 pinch salt
  • 1 tsp (0.17 oz) (5 ml) vanilla extract


  • Preheat the oven to 350° F.
  • In a bowl, mix all of the crust ingredients by hand. Knead for 3 minutes until you get a non-sticky and very soft dough.
  • Put the dough in a pie pan and set aside.
  • For the filling, just blend together all of the ingredients and pour this mixture carefully onto the pie crust.
  • Bake at 350° F for about 40 min. or until it turns golden brown.
Tried this recipe?Let us know how it was!

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We are Irmi and Andy.

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