I have a bit of a thing for cheesecake. And I’m very particular about the texture of it. I like it thick and creamy. In fact, I don’t even order cheesecake at most restaurants because I’m afraid it just won’t be right. And if something isn’t right, why waste the calories?
Growing up, I always got a hard time from my family. They found it fascinating how I’d eat cheesecake. Every bite had to have crust. And before I moved onto the next bite, I made sure there were no remnants of the previous one left on the plate. When I was done, you wouldn’t even know the plate ever had food on it. It was wiped clean. No joke.
Can you tell I’m a little OCD at times?
And this cheesecake is definitely awesome. The flavor and texture are just right. It’s quick, easy and delicious! And you cook it right in the oven without a water bath.
It’s perfect for taking a fork and just digging in while nobody’s looking. If nobody’s looking then the calories don’t count, right? RIGHT?!?
Few! That’s what I thought. 🙂
So here’s the recipe!
Ingredients
Crust:
1 1/4 cups nilla wafers
5 tbsp butter
5 tbsp sugar
Filling:
3 8-ounce packages cream cheese, softened
1 cup sugar
3 tbsp all purpose flour
1 cup sour cream
4 eggs
1 tsp vanilla extract
Directions
Crust:
1. Heat oven to 325 degrees.
2. In a small bowl, combine crust ingredients and mix well. Remove any large pieces of nilla wafer. They will make it hard to press crust into pan.
3. Press mixture into the bottom and up the sides of a 9-inch springform pan.
4. Bake crust for 10 minutes then remove and set aside.
Filling:
1. Reduce oven to 300 degrees.
2. In a large bowl, blend the cream cheese, sugar and flour with an electric mixer (Use low speed to keep less air from getting into the batter, which can cause cracks).
3. Add the sour cream, eggs and vanilla extract. Beat until well combined.
4. Pour the filling into the pan with the crust. Drop onto the counter a few times to release any air bubbles.
5. Bake for 1 hour. Turn off heat and leave in oven with door closed for 30 minutes or until set.
6. Remove from oven and chill.
Enjoy!
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Hi, my name is Lindsay. I'm a wife and puppy mom. This blog is a place to share my love of sweets and life.
lifeloveandsugar.wordpress.com 
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Just made this cheesecake for desert tonight…it was amazing. I was happy to find a recipe that didn’t require a water bath (I don’t have a spring form pan so I used a regular pie plate). My BF is very particular about his cheesecake and thus far I had not found a recipe that met his standards. Needless to say, he was extremely satisfied. The texture is perfect, thick but still creamy. I will definitely be making this again!
That’s awesome Lorna! I can relate to your BF – I’m so picky about my cheesecake! Texture is key and the fact that this one doesn’t need a waterbath makes it even better! Thanks for commenting! 🙂