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!

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Plain Old Cheesecake

It took me an hour and a half to make this cheesecake.  And it was mostly because I decided to make a sponge cake crust instead of graham cracker or Oreo. Since this cheesecake took me so long to make, this post will be pretty long too! I will be nice and post the finished product first along with a read more tag. There is no recipe with this post unfortunately.

Say cheesecake!
Say cheesecake!

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