Super Simple Cheesecake
1 8 oz. block cream cheese
2 eggs
1/2 tsp. vanilla
1 C. white sugar
1 Tbsp. white flour
Vanilla wafers
Topping Choices:
Serve plain or with a canned fruit pie filling of your favorite variety. We invariably use cherries. Recently discovered that Magic Shell is marvelous when drizzled across the top of chilled cheesecakes.
Bring the cream cheese to room temperature. By the way, neufchâtel works wonderfully. Combine cream cheese and sugar in a stand mixer (or with a hand mixer) until smooth. Add in eggs and vanilla; beat until combined. Sift in flour. And yes, sifting is necessary or you may get lumps. If you don't mind lumps, then do what you like. ;o)
Place cupcake papers in a muffin pan. Put one vanilla wafer in each paper, flat side down. This serves as a crust. Clever, eh? (I have also made real graham cracker crust and pressed it down with the bottom of a plastic cup. Creates a scrumptious result!) Fill each muffin cup about 3/4 of the way full. You may have some leftover.
For best results, bake at 325 for 30-35 minutes, then turn off the oven, prop the door open, and let the pan sit in the oven for another 20 minutes. If you're in a hurry, you can bake them at 350 for 13-15 minutes, but you may get some unsightly cracks on the top. (Which matters not when you're covering with pie filling anyway.)
Allow the cheesecakes to cool completely--preferably in the fridge overnight--before adding topping. This ensures that they have set properly before taking the weight of any fruit. Also, they just plain taste better cold.
As a side note, this recipe doubles fabulously, so feel free to be the mom who breaks the cupcake mold and brings 24 cheesecakes to the class party instead. The teachers will thank you!
There--now I have a link to send to people who want my famous cheesecake recipe. Yay!
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