ruthie-cheese-cake

Ruthie Cheese Cake

11 Reviews Add a Pic
Ruthie
Recipe by  Ruthie

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 8x8 inch square pan

ADVERTISEMENT

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.

Share It

Reviews (11)

Rate This Recipe
CHRISLEIN
76

CHRISLEIN

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

cyndib
25

cyndib

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

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.

More Reviews

Similar Recipes

Cream Cheese Pound Cake I
(476)

Cream Cheese Pound Cake I

Ricotta Cheese Cake
(58)

Ricotta Cheese Cake

Cream Cheese Coffee Cake II
(54)

Cream Cheese Coffee Cake II

Cherry Cream Cheese Cake
(27)

Cherry Cream Cheese Cake

Christmas Cheese Cake
(16)

Christmas Cheese Cake

Lemon Cheese Cake
(18)

Lemon Cheese Cake

Nutrition

Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Cream Cheese Pound Cake I

>

next recipe:

Avocado Cheese Cake