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As fast as 1-2-3 to make, no crust to fool with. Just cream cheese, sugar & egg.

Tip: For added flavor, add 1 teaspoon finely shredded lemon peel or 1 teaspoon vanilla to cheesecake batter with eggs.


  • 1 cup sugar
  • 4 8-ounce packages cream cheese, softened
  • 3 eggs


  • Preheat oven to 275 degree F. Line the outside of an 8-inch springform pan with heavy foil.
  • Grease the bottom and sides inside the pan; set aside.
  • In a large mixing bowl beat sugar and cream cheese with a sturdy handheld or a freestanding electric mixer on medium to high speed for 8 to 10 minutes, scraping twice, until mixture is smooth and sugar is dissolved.
  • Stir in eggs just until combined.
  • Pour batter into prepared pan.
  • Place in a shallow roasting pan.
  • Place pan on the oven rack.
  • Add 1 inch of very hot water to the roasting pan.
  • Bake, uncovered, for 70 to 75 minutes or until center appears nearly set when gently shaken.
  • Carefully remove springform pan from water bath and let cool on a wire rack for 15 minutes.
  • Run a thin metal spatula around the edge of the cheesecake to loosen sides of pan.
  • Cool for 45 minutes more.
  • Cover and chill overnight.
  • To serve, remove sides of the pan.

Categories: Dessert 
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