This is the easiest and fastest cheese cake that anyone can make.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch square pan.

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  • 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.

Nutrition Facts

237 calories; 15.2 g total fat; 105 mg cholesterol; 144 mg sodium. 20.1 g carbohydrates; 5.6 g protein; Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/16/2010
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 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 More
(28)

Most helpful critical review

Rating: 1 stars
01/03/2004
terrible!! It tasted like custard...the filling curdled... it was all around disappointing...went directly into the garbarge can. Read More
(77)
13 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
11/16/2010
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 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 More
(28)
Rating: 1 stars
01/03/2004
terrible!! It tasted like custard...the filling curdled... it was all around disappointing...went directly into the garbarge can. Read More
(77)
Rating: 5 stars
11/16/2010
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 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 More
(28)
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Rating: 4 stars
08/09/2004
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 it from browning. Read More
(26)
Rating: 4 stars
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 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. Read More
(13)
Rating: 5 stars
03/19/2012
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 cheese cake and I LOVED IT!!!! So did the entire family. What a great recipe. I will be using this one again! Read More
(4)
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Rating: 5 stars
02/10/2011
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 Read More
(3)
Rating: 4 stars
10/16/2006
easy and very good Read More
(3)
Rating: 5 stars
06/18/2013
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! Read More
(2)
Rating: 5 stars
09/28/2009
everyone loves it Read More
(2)