Today’s quick bake – Creamy Baked Cheesecake

When I make cheesecake, I usually go with a very rich recipe that uses four bricks of cream cheese, but today, I went with a recipe in my church’s cookbook from more than 10 years ago that uses two bricks of cream cheese and a can of condensed milk.  The recipe is from a man we all called Grandpa Swim. He was in charge of our church’s tape ministry for many years, and he really was like everyone’s grandpa. He passed away a few years ago and is greatly missed. I still remember when he taught our home economics class once when I was in high school and this cheesecake was that day’s lesson. 🙂

Usually, my cheesecakes all crack, but not this one! It still browned a little bit on top, but it’s very smooth!

Oh, how I wish for decent lighting in my kitchen. It even makes my chocolate chip cookies look yellow.
Oh, how I wish for decent lighting in my kitchen. It even makes my chocolate chip cookies look yellow. I also did a horrible job with my graham cracker crust.  Oops.

I am planning on serving it with some strawberry jam that I made about a week ago. By the way, this strawberry jam is delicious on sponge cake.  I might have to try my hand at baking some sponge cake just to eat with it!

3 thoughts on “Today’s quick bake – Creamy Baked Cheesecake

    1. I think this may be my cheesecake of choice from now on. My husband didn’t want to share it with the kids! I am reading a bit about sponge cake before I try making one. Your recipe looks so good! I may end up using that one but not use a flan pan.

      Liked by 1 person

      1. I think you’ll like the sponge cake recipe. My standard cheesecake recipe uses 3 x 8 oz pkg of cream cheese with 1/4 cup of sugar and 1 large egg per package of cream cheese. I use about 1-2 tsp of vanilla, mint or almond extract or lemon zest. The individual/mini cheesecakes are more convenient though as I can freeze most of them away and only thaw a couple at a time. 🙂


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