Daniel's Favorite Cheesecake

Rating: 4.43 stars
51 Ratings
  • 5 star values: 35
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 1

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.

By E. Cole

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Recipe Summary

Servings:
12
Yield:
1 - 9 inch cheesecake
Nutrition Info
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Ingredients

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

Directions

  • 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

Per Serving:
302 calories; protein 4.8g; carbohydrates 29.2g; fat 18.6g; cholesterol 57.4mg; sodium 234.6mg. Full Nutrition
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Reviews (41)

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Most helpful positive review

PCVOTE
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
Helpful
(17)

Most helpful critical review

Wendy Dawn
Rating: 1 stars
10/22/2003
Dont like this cake like texture. It really ruins that light cheesecake flavor. Read More
Helpful
(9)
51 Ratings
  • 5 star values: 35
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
PCVOTE
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
Helpful
(17)
Joanna
Rating: 5 stars
06/11/2003
It's my first time baking cheesecake I used light cream cheese. It's so yummy! Read More
Helpful
(15)
BETTYMY
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
Helpful
(10)
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Wendy Dawn
Rating: 1 stars
10/22/2003
Dont like this cake like texture. It really ruins that light cheesecake flavor. Read More
Helpful
(9)
MIDGEANN
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
Helpful
(6)
FELIS LACHESIS
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
Helpful
(5)
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ELIZ87
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
Helpful
(4)
cherilynn1217
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
Helpful
(4)
Norari
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
Helpful
(4)
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