Heartstrings

 

I’ve made several New York-style cheesecakes over the years. Their taste and texture are amazing, but they’re a lot of work. They require a spring-form pan, not to mention lots of cream cheese, sour cream and heavy cream. Last week I wanted to make a couple of cheesecakes, but I didn’t want a lot of fuss and bother (plus, I only own one springform pan) so this recipe came in handy:

 

Easy Cheesecake

 

16 ounces cream cheese, softened

1/2 cup sugar

1/2 teaspoon vanilla

2 eggs

Store-bought graham cracker crust

 

Heat oven to 325F. Beat together cream cheese, sugar and vanilla (stop periodically and scrape sides). Beat in eggs until just combined. Pour into crust. Bake 40 minutes, until ALMOST set. Cool completely, then refrigerate 3 hours. Makes 6 generous servings.

 

Heather says this isn’t cheesecake; it’s cheese pie. I guess she has a point. But she did have a slice, and she didn’t leave a single crumb.