Tuesday, November 18, 2014

Cream Cheese Cheesecake

Yield:  One 8" or 9" round

  • 3 bricks of Cream Cheese (8oz each), room temperature
  • 3 large eggs
  • 1 can sweetened condensed milk (14oz)
  • 2 t. vanilla extract

  1. Preheat oven to 375°F.  Prepare 8" or 9", round or square Spring Form pan with non-stick cooking spray
  2. In a stand mixer set to medium, beat together: cream cheese, eggs, vanilla, and milk. Let run for a few minutes (3-4) - mix must be very smooth (no lumps)
  3. Pour into pan, bake for 45 minutes for a larger pan, 50 minutes for a smaller pan
  4. When done, set pan on cooling rack (center may be jiggly) until completely cooled.
  5. Best results for using in between layers of cake...refrigerate 2-3 hours or overnight.

Yes...this cake has no crust.

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