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Simple cheesecake without sour cream heavy whipping cream or cornstarch?
Wiki User
∙ 14y ago
Here's a recipe I've been using for many years. The basic rule of thumb is one (large or extra-large) egg for every 8 oz brick of cream cheese used. You're on your own with the crust.
3 8 oz bricks of cream cheese
3 eggs (large or extra-large)
1 1/3 c sugar
1 tsp vanilla
1/2 tsp grated citrus peel (optional; orange or lemon is good)
Beat the cream cheese in a food processor or with a hand mixer until smooth. Add the eggs one by one, beating thoroughly after each addition. Add the sugar gradually, beating thoroughly after each 1/3 c added. Add the vanilla and citrus peel, if using. Pour into the prepared crust (or no crust at all, just a well-greased flat-bottomed pie or quiche pan) and bake at 425° for 15 minutes to set it, then 325° for another 45 minutes or so. The top might crack, but that is ok.
Wiki User
∙ 14y ago
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Martha Stewart has the BEST cheesecake ever. Light, fluffy, tastes like a little bit of heaven... and it's really easy to make! I'd go to MarthaStewart.com without hesitation.
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