No-Frills Cheese Cake
Serves: 2
Leola Gaylord
1 January 1970
Based on User reviews:
48
Spice
50
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
Directions:
1
For the crust, stir together crust ingredients and press onto bottom and 1-inch up side of a buttered 24-centemeter springform pan
2
Fill immediately or chill up to 2 hours
3
Preheat oven to 325 degrees
4
For the filling, use your mixers lowest speed
5
Using a paddle attachment, if your mixer has one, beat the cream cheese smooth, no more than 30 seconds
6
Stop the mixer and scrape the bowl and beater (or paddle
7
) Add the sugar in a stream, mixing for no more than 30 seconds
8
Stop and scrape
9
Add the vanilla, lemon juice, and 1 egg at a time; mix only until absorbed, no more than 30 seconds each
10
Add remaining eggs one at a time
11
Stop and scrape after each addition
12
Wrap aluminum foil around the bottom of the springform pan so it comes at least 1-inch up the sides
13
Pour the filling into the pan over the crust
14
Place the pan in a jelly-roll or roasting pan and pour warm water into the pan to a depth of 1/2-inch
15
Bake cheesecake for about 60 minutes, or until lightly colored and firm except for the very center
16
Remove from the pan of hot water
17
Remove the foil and cool completely on a rack
18
Wrap the cheesecake in plastic or foil and chill overnight before unmolding