This is my husband's favorite recipe for cheesecake. The flour adds a texture that makes it unique. You can use a pastry crust instead of graham, if you prefer.

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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).

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  • Mix together cream cheese, sugar, and egg by hand. Gradually mix in flour. Stir in vanilla. Blend in milk until smooth; add more liquid if batter is too thick to pour. Pour into graham or pastry shell.

  • Bake for 40 minutes, or until top is golden brown. Refrigerate overnight.

Nutrition Facts

302.3 calories; 4.8 g protein; 29.2 g carbohydrates; 57.4 mg cholesterol; 234.6 mg sodium. Full Nutrition

Reviews (41)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/21/2003
I've tried a couple of different cheesecake receipies and keep coming back to this one. The flour gives the cheesecake a little extra creaminess. Love it! Read More
(17)

Most helpful critical review

Rating: 1 stars
10/22/2003
Dont like this cake like texture. It really ruins that light cheesecake flavor. Read More
(9)
51 Ratings
  • 5 star values: 35
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
12/21/2003
I've tried a couple of different cheesecake receipies and keep coming back to this one. The flour gives the cheesecake a little extra creaminess. Love it! Read More
(17)
Rating: 5 stars
12/21/2003
I've tried a couple of different cheesecake receipies and keep coming back to this one. The flour gives the cheesecake a little extra creaminess. Love it! Read More
(17)
Rating: 5 stars
06/11/2003
It's my first time baking cheesecake I used light cream cheese. It's so yummy! Read More
(15)
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Rating: 5 stars
08/25/2003
I made my own crust which added to the prep time but it was still very easy and quick to make. Also I used fat free cream cheese but the result was still very creamy and tasty. Read More
(10)
Rating: 1 stars
10/22/2003
Dont like this cake like texture. It really ruins that light cheesecake flavor. Read More
(9)
Rating: 4 stars
12/20/2002
I used this recipe to cut the fat grams and fooled everyone!!! I would suggest this recipe to anyone looking for great taste and less calories. Read More
(6)
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Rating: 5 stars
06/11/2003
I made two of these for Thanksgiving dinner and they absolutely stole the show! I used my own crust rather than using a pre-made one (mostly because I couldn't find a premade one at the supermarket) and that did add to the time but after that following the recipe to the letter they came out beautifully! They came out so well that my cousin whose house I had Thangsgiving dinner at STOLE one whole cheesecake for herself! They also told me to make more for Christmas... sighs well here I go slaving into the kitchen again:) Read More
(5)
Rating: 4 stars
07/20/2003
This was a good cheesecake. Maybe a little bit dry not as creamy as I would prefer. Good taste though and good enough when you need a cheesecake fix! Also this was very easy to make. Didn't need the springform pan and didn't need to mess with a water bath (which always gets me into trouble). Read More
(4)
Rating: 5 stars
11/21/2006
Good Cheesecake! The family loved it I will definitely make this again. Thanks for the great recipe! Read More
(4)
Rating: 5 stars
09/29/2003
My son & husband love this cheesecake. It is a very simple recipe & have received lots of compliments on the pie. Thanks. Nora Martinez Read More
(4)