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Ruthie Cheese Cake

Ruthie Cheese Cake

Ruthie

Ruthie

This is the easiest and fastest cheese cake that anyone can make.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 237 kcal
  • 12%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 20.1g
  • 6%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 114 mg
  • 38%
  • Sodium:
  • 144 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch square pan.
  2. Place the cream cheese, milk, sugar, corn starch and vanilla in a blender and puree. Add the eggs one at a time after the last egg has been added blend mixture for 7 minutes. Pour batter into the prepared pan and sprinkle top with cinnamon.
  3. Bake at 350 degrees F (175 degrees C) for 1 hour. Let cheese cake cool in oven for one hour. Then place in the refrigerator for at least 3 to 4 hours before serving.
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Reviews

CHRISLEIN
76

CHRISLEIN

1/3/2004

terrible!! It tasted like custard...the filling curdled... it was all around disappointing...went directly into the garbarge can.

cyndib
25

cyndib

8/9/2004

This recipe deserves four stars for being so easy and also tasty. For a less custardy texture, maybe use only 2 eggs and beat for only 2 minutes. Also, you want to cover the cheese cake to keep it from browning.

MrFroo
23

MrFroo

11/16/2010

Alright, I am an experienced cook, and this is a recipe for a custard, I actually made it as the custard and I adjusted it to make a lovely cheese cake. The custard was divine - I baked it in bowls and garnished it with cinnamon. It made a lovely treat for a lazy evening, as it was quite easy. The cheesecake, I did the following adjustments: 1. I doubled the recipe - 4 bars of cream cheese. 2. I reduced the milk to 3/4 cup 3. I reduced the sugar to 3/4 cup (I also used cane sugar) 4. I upped the vanilla by 1 teaspoon 5. I reduced the eggs to 2 6. I reduced the corn starch to 3 tablespoons 7. <> I added a little orange zest and about two tablespoons of fresh orange juice (after I whipped everything together, while still mixing, but before the eggs). I made a standard graham cracker crust, baked it in a spring form pan, and it was lovely.

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