Ruthie Cheese Cake

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

servings 237 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 237 kcal
  • 12%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 20.1g
  • 6%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 144 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 11
  1. 13 Ratings

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Most helpful positive review

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 b...

Most helpful critical review

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

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

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 b...

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 ...

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...

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...

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

easy and very good

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!

everyone loves it

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