Mama's Cheesecake
Mama’s Cheesecake2017-10-26T14:55:03-04:00

Mama’s Cheesecake

Presented by Sette Luna


  • 4 oz. butter
  • 1 lb. cream cheese
  • 1 1/2 cups sugar
  • 1 lb. cottage cheese
  • 3 T all-purpose flour
  • 3 T cornstarch
  • 4 eggs
  • 2 T fresh lemon juice
  • 1 T vanilla extract
  • 1 lb. sour cream
  • 1 1/2 T limoncello (lemon liqueur)


Preheat oven to 215°F. Grease a 9-inch springform pan. (Or substitute a 10-inch pan.) Using paddle attachments on a stand mixer, cream butter, cream cheese and sugar until light and fluffy. Purée cottage cheese, flour and cornstarch in food processor or a blender until smooth. Blend the two mixtures together and beat until fluffy. Transfer the combined mixture to a large mixing bowl and add eggs one at a time. Next, add lemon juice, vanilla, sour cream, and limoncello. Pour into the prepared pan. Place in oven and bake for 65 minutes in a water bath. When done baking, do not open oven doors. Turn off heat and let cheesecake remain in oven for 2 hours. Remove from oven and cool completely before running a thin knife around the inside of the pan and releasing the spring. Serve at room temperature or chilled.

NOTE TO READERS: Since Sette Luna’s opening day, this family recipe was held near and dear — in fact, only Executive Chef/Owner Josh Palmer and his mother were privy to the information. However, to celebrate the ten years of support that the restaurant has received from the community, this heirloom recipe is being shared with Good Taste readers. Feel privileged. And enjoy this signature cheesecake!

(Serves 8-10)

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As seen in the Summer/Fall 2015 Issue

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