anybody out there?
I know you're busy.
Too busy to cook?
Maybe you're not too busy to make cheesecake. I promise you can have this cheesecake in the oven in less than five minutes. You don't even need to wait for the preheat.
This is the cheesecake I grew up with. I must say it seemed like the most glamorous thing my mother made, but now that I make it myself, I realize it's probably the easiest thing she ever made. You don't even make a crust -- just add 2 tablespoons of flour to the cheese mixture and it settles on the bottom. It's pure cheesecake deliciousness.
I made my last cheesecake (pictured) with homemade cream cheese. I am not going to get into that right now, but it was more wet than block cream cheese from the store, thus my cheesecake was more moist. It was delicious, but the picture does not look exactly like the cheesecake normally. It gets higher, and more firm.
New York Cheesecake
4 (8 oz) blocks cream cheese (full fat)
1 pint sour cream (full fat)
3/4 cup milk (preferably whole milk)
1 T. vanilla extract
1 1/2 cups sugar
4 T. flour
Bring cream cheese and sour cream to room temp -- just get them out in the morning and let them sit.
Grease and flour a 10" springform pan.
Cream the cheese and sour cream for a minute or so, until it is fully combined. Add eggs, sugar, vanilla and flour. Add milk. Beat only until all ingredients are incorporated.
Pour mixture into pan (I wrap foil around the bottom in case the pan leaks a little). Place in a cold oven. Turn oven on to 375 degrees. Bake for one hour.
Turn off oven but don't open the door. Leave cheesecake in oven for one hour.
Remove from oven and cover with foil. Let sit at room temperature for two hours. Chill until ready to serve (several hours or overnight).