"This is my husband's favorite recipe for cheesecake. The flour adds a texture that makes it unique. You can use a pastry crust instead of graham, if you prefer." — E. Cole
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2 (8 ounce) packages
cream cheese, softened
1 1/2 tablespoons
1 (9 inch)
graham cracker crust
I've tried a couple of different cheesecake receipies and keep coming back to this one. The flour gives the cheesecake a little extra creaminess. Love it!
Dont like this cake like texture. It really ruins that light cheesecake flavor.
It's my first time baking cheesecake, I used light cream cheese. It's so yummy!
I made my own crust which added to the prep time but it was still very easy and quick to make. Also I used fat free cream cheese but the result was still very creamy and tasty.
I used this recipe to cut the fat grams and fooled everyone!!! I would suggest this recipe to anyone looking for great taste and less calories.
Loved it. I used the "2 extra servings" pre-made crust, and it came out just fine. Tastes great with "supreme strawberry topping". will definitely make again.
This was a good cheesecake. Maybe a little bit dry, not as creamy as I would prefer. Good taste though and good enough when you need a cheesecake fix! Also, this was very easy to make. Didn't need the springform pan and didn't need to mess with a water bath (which always gets me into trouble).
Good Cheesecake! The family loved it, I will definitely make this again. Thanks for the great recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Daniel's Favorite Cheesecake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 168
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