This is just your basic, simple cheesecake. It's rich, dense, and very easy to make. Garnish as desired. I like mine just pure, unadulterated cheesecake! :o)
Blue Ribbon Recipe
Classic, simple, sweet... a delicious cheesecake! Preparing it in a blender makes this is an easy dessert to make. It doesn't have your traditional graham cracker crust, but it was a unanimous hit in the Test Kitchen. With the perfect balance of tanginess and sweetness, the wonderful flavors of the cheesecake are allowed to shine. It has a dense center with a custardy texture. We loved it!
If you want to prevent cracking, this can be prepared in a water bath. Boil about 2 cups of water. Place your aluminum-foil-lined pan into a roasting pan. Carefully pour the boiled water around the pan until it's 2 inches deep.
Preheat oven to 350. Spray a 10" springform pan with PAM. Wrap the bottom and up the sides of the outside of the pan with a square of aluminum foil, to protect against any leaks. Make sure your springform pan is properly aligned and that it tightly seals when you snap the ring shut!
NOTE: If you want to use a 9" springform pan to get a thicker piece of cake, you will have to bake the cake at least 10 minutes longer. Watch it closely, and use a cake tester to test for doneness.
For the crust, sift together flour, baking powder, and sugar.
Slightly beat the egg.
Mix together add melted butter and egg to the flour. Stir until combined.
Press the mixture along the bottom and slightly up the sides of the prepared pan.
For the cheesecake, place the cream cheese, flour, 2 eggs, sugar, and milk into a blender. Process on high for 3 minutes. No, there is no vanilla in this recipe! Really & truly!
Pour into the prepared crust.
Bake for 55 - 60 minutes (longer, if you use a 9" springform pan). Cool and remove from the springform pan.
Serve with fruit topping, if desired.
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