Ruthie Cheese Cake Recipe -

Ruthie Cheese Cake

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 8x8 inch square pan Change Servings


  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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 09, 2004

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.

Most Helpful Critical Review
Jan 03, 2004

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

Nov 16, 2010

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.

Nov 10, 2004

i tried the recipe and was at first alarmed to see that the mixture is too runny, but the texture turned out okay. it's a bit sweet, so i reduced to less than a cup of sugar, and less than a cup of milk, and also i added another tablespoon of cornstarch.i also used some lemon juice instead of vanilla.on the whole, it's nice and very easy to make.

Mar 18, 2012

I made this on a whim for my 6 yr old that could not live another minute without cheese cake. I whipped it together in no time flat and unlike some of the other reviews, it did resemble custard cheese cake and I LOVED IT!!!! So did the entire family. What a great recipe. I will be using this one again!

Feb 10, 2011

A friend of my mother's gave her this recipe over 30 years ago and it always turns out great. Only difference is Mrs. G's recipe uses 3 Tbs of cornstarch and the oven temp is 325 F

Oct 16, 2006

easy and very good

Jun 18, 2013

Couldn't be easier. I used only 1/2 cup of (skim) milk and "1/3 less fat" cream cheese. Did not sprinkle with cinnamon. This recipe is a keeper!


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  • Calories
  • 237 kcal
  • 12%
  • Carbohydrates
  • 20.1 g
  • 6%
  • Cholesterol
  • 105 mg
  • 35%
  • Fat
  • 15.2 g
  • 23%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 144 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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