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Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

Delicious and easy recipe that does not contain sour cream or cream. From kingarthurflour.com.

Ingredients Nutrition

Directions

  1. Preheat the oven to 350°F and lightly grease a 6 inch springform pan (or 9 inch pan for a shorter cheesecake).
  2. Make the crust by stirring together all of the crust ingredients, mixing till thoroughly combined.
  3. Gently press the crumbs into the bottom and up the sides of the pan.
  4. Using a mixer set at low-medium speed, whip cream cheese until fluffy, then slowly add remaining ingredients. Continue to beat until creamy and uniform.
  5. Wrap the bottom and sides of the pan in foil and place in a larger pan with sides. Fill the outer pan with water halfway up. This will help prevent cracking in the cheesecake.
  6. Pour the filling in the pan and bake for 45 minutes to an hour. The center of the cake should still be a little wobbly.
  7. Leave the pan in the oven, turn off the heat and open the oven door slightly. Allow the cake to cool in the oven, about 30 minutes.
  8. Cover cake tightly with plastic wrap and place in the fridge a good 8 hours before slicing.