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My review
Ruthie Cheese Cake
Ruthie
"This is the easiest and fastest cheese cake that anyone can make."
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Ingredients
servings 237Original recipe yields 12 servings (1 8x8 inch square pan)
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Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch square pan.
- Place the cream cheese, milk, sugar, corn starch and vanilla in a blender and puree. Add the eggs one at a time after the last egg has been added blend mixture for 7 minutes. Pour batter into the prepared pan and sprinkle top with cinnamon.
- Bake at 350 degrees F (175 degrees C) for 1 hour. Let cheese cake cool in oven for one hour. Then place in the refrigerator for at least 3 to 4 hours before serving.
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Reviews
Read all reviews 1113 Ratings
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Most helpful positive review
11/8/2010
Alright, I am an experienced cook, and this is a recipe for a custard, I actually made it as the custard and I adjusted it to make a lovely cheese cake. The custard was divine - I baked it in b...
Most helpful critical review
2/19/2002
terrible!! It tasted like custard...the filling curdled... it was all around disappointing...went directly into the garbarge can.
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2/19/2002
terrible!! It tasted like custard...the filling curdled... it was all around disappointing...went directly into the garbarge can.
11/8/2010
Alright, I am an experienced cook, and this is a recipe for a custard, I actually made it as the custard and I adjusted it to make a lovely cheese cake. The custard was divine - I baked it in b...
8/9/2004
This recipe deserves four stars for being so easy and also tasty. For a less custardy texture, maybe use only 2 eggs and beat for only 2 minutes. Also, you want to cover the cheese cake to keep ...
11/10/2004
i tried the recipe and was at first alarmed to see that the mixture is too runny, but the texture turned out okay. it's a bit sweet, so i reduced to less than a cup of sugar, and less than a cup...
3/18/2012
I made this on a whim for my 6 yr old that could not live another minute without cheese cake. I whipped it together in no time flat and unlike some of the other reviews, it did resemble custard...
2/6/2011
A friend of my mother's gave her this recipe over 30 years ago and it always turns out great. Only difference is Mrs. G's recipe uses 3 Tbs of cornstarch and the oven temp is 325 F
6/18/2013
Couldn't be easier. I used only 1/2 cup of (skim) milk and "1/3 less fat" cream cheese. Did not sprinkle with cinnamon. This recipe is a keeper!