DAVID'S CREAMIEST CHEESECAKE
If you prefer your cheesecake to be creamy versus cake-like, this is for you. It's also not quite as sweet, and instead has more cheese flavor. I recommend using an insulated cookie sheet under the pie pan to keep the shell from over-baking.
Combine all ingredients, and beat with a mixer until creamy. Pour into shell. Bake at 325° for 30 minutes, then at 250° for an hour, or until filling stops jiggling when the pan is tapped. Remove and allow to cool, then place in the refrigerator; serve fully chilled.
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