Cheesecake and hazelnut coffee
Let me just say that I cannot believe how amazingly simple this cheesecake is to make and we all have Silence DoGood over at Poor Richard’s Almanac to thank.
Yesterday, Silence posted her good friend Sarah’s cheesecake recipe. Unfortunately for me, I read all about it. Even more unfortunately, I came to the conclusion that this cheesecake was quite possibly the easiest cheesecake in the world to concoct. I’m talking FIVE ingredients, people! If you never have made a cheesecake or if you make a cheesecake every day of your life, you really owe it to yourself and those you love to try this splendid recipe. I will give you Sarah’s recipe with my alterations in italics…
Sarah’s Simply Divine Wonderful Cheesecake
3 8 oz. packages cream cheese (I used Neufchatel cheese)
5 whole eggs (I used 3 eggs as Silence said I could use fewer and still maintain flavor)
1 cup sugar (I used pure cane sugar)
1.5 t vanilla (I used 1 TABLESPOON, per Silence’s and my taste preference) 
1/4 t salt
Mix all ingredients together in large bowl. Grease 9 inch springform pan or 9 inch round cake pan if you lack the springform. Lacking both, I simply used a rectangular glass baking dish. I promise, the taste does not change in the least. Insert in oven preheated to 325 degrees. And here’s the part where you have to be patient–>bake for 90 minutes!
An hour and a half later, James and I were busy watching Julie & Julia so we were distracted long enough to let the cheesecake cool for a bit. But when we did slice into it, we were assured that it was all worth waiting for! This morning, as James rushed out the door, I cut a large piece of the refrigerated cheesecake (for extra protein, heh, heh). The chilled cheesecake has a wonderful firm consistency that makes it a perfect finger food.
So, what are you waiting for? Make this delicious cheesecake and then come back and tell me all about it!
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- Cheesecake and hazelnut coffee
Cheesecake is my favorite!
the recipe I make is much more complicated, but to die for. I’ll have to try this. Wish I had the cream cheese on hand now.
You will really enjoy this recipe, Stephanie. It’s so nice and rich–and yet another way for you to use up all your lovely eggs!! As a bonus, this recipe whips together in a matter of minutes. It’s not a light and fluffy cheesecake recipe but the flavor is delicious–I wonder if it could be put in a blender for a lighter texture? Hmmmmm…
Yum, cheesecake with hazelnut coffee—great pairing! But of course it makes me think that a crushed hazelnut crust would go so well with this cheesecake… How about a crushed hazelnut crust and a Nutella topping… with whipped cream… Excuse me, i have to go to the grocery now!—Silence
Silence–you crack me up! You’re the one who started all this trouble…
Need I mention what a large cake this makes–especially when there are only two people in the house? What do you think about the blender idea?
This looks WONDERFUL! And I love it that you said to heck with the fancy pans – and just did it with a regular pan. I’m going to have to try it this weekend.
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