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Perfectly Plain Cheesecake

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

My husband loves to eat, which is really handy for a food blogger. In addition, he is now becoming a good cook, which is really handy for a tired wife after work. One of his favorite foods, is cheesecake.

I have made a couple of cheesecakes for him and although I am not the cheesecake lover he is, still I know a good cheesecake when I eat it. While they were good, I am still on the hunt for the cheesecake that will be our go-to cheesecake.

Perfectly Plain Cheesecake.
Perfectly Plain Cheesecake.

This recipe is soooo easy. The cheesecake filling is luxurious, just as promised. With two options for baking I choose the faster option and baked at 350-degrees. But next time......

From, One Pot Cakes, pg 49 - The secret is not in the ingredients (any cheesecake can reach this state of perfection) but in the baking. Slow it down. And when I say slow, I mean it. Set the oven at 200 degrees F. and bake the cake for eight hours. At that temperature, the ingredients just meld and the cake emerges pristine, without a trace of graininess. 

I believe the caramelizing will also be minimized with the lower temperature. This cheesecake does not have a crust, but a sprinkling of graham cracker crumbs to help with sticking.


Perfectly Plain Cheesecake
adapted from:  One-Pot Cakes
350-degree oven  - please see above

2 pounds cream cheese - at room temperature
1 c sugar
2 T vanilla extract
5 eggs
1/4 c brandy - we were out so this is a Triple Sec flavored cheesecake
3/4 c crushed graham crackers
pan spray or soft butter


Prepare a 2 qt souffle dish or a 9-inch spring form pan by spraying with pan spray, add crumbs, rotate the pan letting any extra crumbs stay on the bottom. Set aside.

Note:  the author wrote this book with the intention of only needing a pan or a pot and a wooden spoon to mix all cake recipes listed. I choose to use a mixer, because, in my opinion, 2 pounds of cream cheese is a lot to mix by hand.....


Beat cream cheese with sugar until smooth, add 2 eggs mix well.


Add remaining eggs and mix again. Add vanilla and brandy mixing well.


Take a whisk and fold the cheesecake filling from the bottom up, making sure no thick cheese pockets remain and it is smooth throughout.


Carefully pour into the pan, taking care not to disturb the crumbs.

Bake 1 1/2 hours, turn off oven, open door and let cheesecake cool in the oven for 1/2 hour, then remove and let cool completely.

Remove ring if using a spring form pan. Chill and serve.

Makes 16 servings

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this post shared with:
hearth and soul @ premeditated leftovers
see ya in the gumbo @ ms enplace
homemade mondays @ frugal by choice
cook your books @ kitchen flavors
full plate thursdays @ miz helen's
foodie friday @ rattle bridge farm
food friday @ carol's chatter

5 comments

  1. I love the way your cheesecake looks. Will you really bake one for 8 hours?

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  2. love a good plain ole cheesecake. this one looks delicious and perfectly cooked might i add!

    ReplyDelete
  3. Hi Melynda,
    Your cheesecake looks great! And I would use the mixer too, as 2 pounds is rather too much to use by hand, even at 1 pound, I would use the mixer too! Haha!
    It is always wonderful to cook for someone who likes to eat!
    Thank you for sharing with CYB.
    Have a delicious week!

    ReplyDelete
  4. Thank you for sharing. My husband's favorite dessert is cheesecake, but I've only ever made the no-bake kind. I guess I feel a little guilty about that! Interesting method...baking for 8 hours for ultimate creamy texture.

    ReplyDelete
  5. Hi Melynda,
    I just love your Cheesecake, it will be a great dessert! Thank you so much for sharing with Full Plate Thursday and hope you have a great week!
    Come Back Soon!
    Miz Helen

    ReplyDelete

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