This is the easiest and fastest cheese cake that anyone can make.
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 bowls and garnished it with cinnamon. It made a lovely treat for a lazy evening, as it was quite easy. The cheesecake, I did the following adjustments: 1. I doubled the recipe - 4 bars of cream cheese. 2. I reduced the milk to 3/4 cup 3. I reduced the sugar to 3/4 cup (I also used cane sugar) 4. I upped the vanilla by 1 teaspoon 5. I reduced the eggs to 2 6. I reduced the corn starch to 3 tablespoons 7. <> I added a little orange zest and about two tablespoons of fresh orange juice (after I whipped everything together, while still mixing, but before the eggs). I made a standard graham cracker crust, baked it in a spring form pan, and it was lovely.
Read Moreterrible!! It tasted like custard...the filling curdled... it was all around disappointing...went directly into the garbarge can.
Read Moreterrible!! It tasted like custard...the filling curdled... it was all around disappointing...went directly into the garbarge can.
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 bowls and garnished it with cinnamon. It made a lovely treat for a lazy evening, as it was quite easy. The cheesecake, I did the following adjustments: 1. I doubled the recipe - 4 bars of cream cheese. 2. I reduced the milk to 3/4 cup 3. I reduced the sugar to 3/4 cup (I also used cane sugar) 4. I upped the vanilla by 1 teaspoon 5. I reduced the eggs to 2 6. I reduced the corn starch to 3 tablespoons 7. <> I added a little orange zest and about two tablespoons of fresh orange juice (after I whipped everything together, while still mixing, but before the eggs). I made a standard graham cracker crust, baked it in a spring form pan, and it was lovely.
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 it from browning.
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 of milk, and also i added another tablespoon of cornstarch.i also used some lemon juice instead of vanilla.on the whole, it's nice and very easy to make.
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
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 cheese cake and I LOVED IT!!!! So did the entire family. What a great recipe. I will be using this one again!
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!
Very good and easy, but definitely a custard type cheese cake. I like that it doesn't need a crust. Next time I will take it out of the oven after baking, instead of leaving it in the oven for an additional hour to cool. I think it got too done.
This is a great recipie. Does not need improvement!! I used a springform pan and it looks beautiful.
