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.
terrible!! 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.
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!
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
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!
