So I make a really fancy cheesecake based on this recipe. It is delicious but requires 5 blocks of cream cheese. Every time I make it, there is over half leftover. It is supposed to be 16 servings.
So this time, I pulled out a recipe from college for cheesecake that I made before I had a spring form pan and a Kitchen Aid:
This recipe makes a cheesecake in a graham cracker crumb pie crust. It is delicious and I (hopefully) will not have half of it leftover. Also, this cheesecake I made with a fork and the power of my own arm.
Minjenah's smaller cheesecake
2 8 ounce blocks cream cheese at room temperature
2/3 cup of sugar
1 teaspoon vanilla
1 commercial graham cracker pie crust
Preheat the oven to 350.
Mix the first four ingredients until well blended. Pour into piecrust and bake for 20-25 minutes until the center is just set. (I do this by picking up the pie on one side and dropping it a bit. If it barely jiggles in the center then it is done) Let cool in the oven with the door open until room temperature. Chill in the fridge until firm.
Let It Be Sunday
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