I searched the web high and low for a recipe for a baked cheesecake that used just one 8 oz. package of cream cheese and no sour cream and there just aren't many to choose from. Most traditional recipes call for a minimum of 3 packages of cream cheese and the one's that do call for just one are usually no-bake or contian sour cream. I combined a couple of recipes and came up with this one. This recipe makes a small cheesecake that is just the right size and is nice and creamy and not too dense.
Preheat oven to 350 degrees. Crust:
1.5 cups of graham cracker crumbs or ritz cracker crumbs
1/2 stick of butter or margarine, melted
Combine crumbs and butter and press into a buttered 8 inch pie plate or a small spring form pan. If you use the spring form pan, line the bottom with parchment or wax paper first.
You could also use a store bought graham cracker crust.
Cake:
1 - 8 ounce pkg. cream cheese - room temp.
1 tablespoon lemon juice
1/2 teaspoon vanilla
1/8 cup corn starch
1/2 cup sugar
1/2 cup half n half or milk
2 eggs - room temp.
dash of salt
In a medium or large bowl beat cream cheese till fluffy. Add lemon juice, vanilla and salt and mix till blended. Add corn starch, sugar and half n half and mix well. Add eggs one at a time until well blended. Pour into crust.
If you are using the spring form pan, wrap the bottom of the pan in foil and place into a baking dish, then add hot water to the baking pan till about half way up the side of the cake pan. If you are using a regular pie pan place a pan of water in the oven with your cake when you bake it and it will less likely crack when baking.
Bake in a 350 degree oven for 35 to 45 minutes until golden on top. Your cake should not jiggle when done. Set cake on wire rack and allow to cool for one hour, then cover with foil and refrigerate at least 4 hours, but best over night.
If you are using the spring form pan refrigerate the cake in the pan. Do not remove from the pan while the cake is still warm.
If you are using the spring form pan refrigerate the cake in the pan. Do not remove from the pan while the cake is still warm.
great we all need a LITTLE bit of cheesecake now and then ;)
ReplyDeleteTotally...
DeleteJust wanted to say wow
ReplyDeleteEasy and yummy thanks for the recipe will do this again
Hi Diane, so glad you enjoyed the recipe. Thanks for visiting my blog! ;0)
ReplyDeleteHad a package of leftover cream cheese and made this cake today. It was delicious. Thanks for the great recipe.
ReplyDeletemine is just in the oven im making this for fathers day. thanks for the recipe!
ReplyDeleteI'm going to bake this for my boyfriend's birthday on Wednesday! I think I'm going to make a papaya compote as topping since my boyfriend loves papaya!! I'll let you know how this turns out!
ReplyDeletePapaya compote sounds wonderful! Hope your boyfriend enjoyed his birthday cake:)
DeleteThis is SUCH a good recipe! I made it for a party, and it everybody raved over it. I'm making it again tonight. LUV IT!
ReplyDeleteP.S I also added some cinnamon for some great specks and awesome flavour. It tastes AWESOME if you like cinnamon,
ReplyDeleteI love cinnamon and will add some next time I make this cake. Thanks and so glad you love the recipe.
ReplyDeleteThanks for posting this recipe :D Can you tell me the size of spring form pan you use for this recipe? Mine is 8 inches in diameter - I hope it's fine.
ReplyDeleteI used a 10 inch one and it made the cheesecake like a fluffy frosting. Turned out tasty though. But next time I will try to use a smaller one.
DeleteSorry it has taken me so long to answer! I think mine is 7 or 8 inches. A larger one will work, it will just make a thinner cake and might need less bake time.
ReplyDeleteLet me know how yours turned out.
I am making this cheesecake with my 6 year old brother. He is a great help! And this recipe is super easy! I always have a 8 oz. thing of cream cheese and most cheesecake recipes call for more. Thanks for posting such a great one! I added cinnamon to the graham crackers and mini chocolate chips. It turned out great! I also made a berry compote for a topping. I used raspberries, blueberries, applies and strawberries. Awesome!
ReplyDelete-Kathy white
OMG best recipe ever I've been craving cheese cake for a long time and now I had just the right things to make it thnx for the recipe
ReplyDeleteDo you need to make a water bath? How would the cake turn out without it? Thanks
ReplyDeleteJust wanted to let you know my son has dairy and soy allergies and I'm breastfeeding and was desperately craving cheese cake. I was able to modify your recipe to a dairy and soy free version because there is no sour cream and it didn't cost me a fortune because it was only one brick! You rock thanks :)
ReplyDeleteYou do know cream cheese is dairy right? Unless you meant vegan cream cheese.
DeleteRecently, I made this cheesecake, and since it always turned out so great, I decided to change it a bit. I melted some chocolate, and took out a bowlful of the cream cheese batter. I mixed in the melted chocolate to the small bowlful, and pour the rest into the pan. Then, I swirled in the chocolate mixture. IT WAS AMAZING!! Seriously, if you love chocolate and cheesecake, you GOTTA make it this way.
ReplyDeleteThis is AWESOME! I had an impromptu event and only a single package of cream cheese in the fridge! I found this recipe, added blueberries and raspberries for a quick "Fourth of July" theme and fresh spin on dessert for a hot day. It was a hit! Thanks so much!
ReplyDeletethis recipe is the best one so far
ReplyDeleteI just made this today with apples and caramel and everyone raved over it! thank you so much for the great recipe!
ReplyDeleteLast time I made this, I swirled some chocolate into it. FANTASTIC!!!
ReplyDeleteI made mini cheesecake in cupcake papers. I ended up with extra gram crumbs and made 18. Ooh ahhh
ReplyDeletecan you make this crustless?
ReplyDeleteI needed to make 4 cheesecakes to bring to our year-end (tax day) potluck. I've been looking all over for a quick easy cheesecake recipe that didn't need 15-20 packs of cream cheese and tubs of sour cream! This recipe was so great, and is versatile... I made the original recipe fourfold and poured two plain cheesecakes, then added a half cup of cocoa powder and extra sugar to the remaining batter and half a bag each of chocolate chips and butterscotch chips. They're in the fridge now, I can't wait until Tuesday to see everyone rave about them.
ReplyDeleteI loved this recipe ! thankyou <3
ReplyDeletewhat kind of milk should i use for this recipe? pls answer..thnk u
ReplyDeleteJame, I would use whole milk or half and half. Sorry it took so long to answer, enjoy the recipe!
ReplyDeleteThank you. Have all of this on hand :)
ReplyDeleteAAAAHHHMAZING!!!!! THANK YOU!! LOVE LOVE LOVEEEE!
ReplyDeleteI use this recipe all the time but with 2 pkgs of cream cheese.....wonder if this would be very wet with 2 eggs.....but thanks
ReplyDeleteIs the taste alright without lemon juice?
ReplyDeleteJust made this recipe hopefully it taste as easy as it was to make it
DeleteThis is literally the best cheesecake recipe ever. I don't normally like cheesecake due to the texture and overpowering taste, but this one is just right. Everyone looks forward to it every holiday season. I use an Oreo crust and add peppermint Andes candy bits, it's amazing.
ReplyDeleteThanks for sharing your recipe. It's indeed so difficult to find one that uses only one package of cream cheese and without the sour cream!
ReplyDeleteTried making it today and the cheesecake was delicious :)
I had a bar of cream cheese to use up and came upon this recipe ... perfect! I used lime instead of lemon juice and substituted cream of tartar for corn flour, it tastes great and was so easy it will definitely be a staple - thank you
ReplyDeleteI have read many cheesecake recipes. They all say to take out the cake when it still jiggles in the middle. Yet you say not to do that. Will it be overdone if I follow your directions?
ReplyDeleteWell, I always cook mine until not jiggley, but you can take it out anytime you want. I've never taken mine out until it didn't jiggle and have never had an overdone cheesecake. Thanks for the question.
ReplyDeleteHi. I'm going today and I'm using two 4 inch spring pans , it will work ..right.?
ReplyDeleteshould say MAKE this today .
DeleteI'm trying this today, but I want to make it chocolate. I have cocoa powder and a bag of chocolate chips about 1/3 full. How would you, as an expert cook, use the chocolate products to make this a chocolate cheesecake? Thank you!
ReplyDeleteI had my concerns about the amount of egg to cheese ratio. I should have listened to my gut. Should only be one egg. It is edible but more like a custard than cheesecake.
ReplyDeleteThank you very much for the great recipe. We just used rolled oats, melted butter and brown sugar for the crust and it still turned out great. Thank you for posting it. :)
ReplyDelete