The Sugary Shrink

Welcome! I'm Julia, The Sugary Shrink. I am a Counselor, Wife, Mother, Educator, Recovering Alcoholic, and Baker living in Salt Lake City, Utah. Here, I share my experiences in the kitchen & the counselor's chair.

Cream Cheese Cheesecake

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Cream Cheese Cheesecake

Cream Cheese Cheesecake

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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 1 8" or 9" round
Cuisine: Cake, Cake Recipe, Cheese Cake, Cookbook, recipe
Calories: 3983
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 pkg Cream Cheese room temperature
  • 3 eggs large
  • 14 oz sweetened condensed milk
  • 2 tsp vanilla extract

Method
 

  1. Preheat oven to 375°F. Prepare 8" or 9", round or square Spring Form pan with non-stick cooking spray
  2. In a stand mixer set to medium, beat together: cream cheese, eggs, vanilla, and milk. Let run for a few minutes (3-4) - mix must be very smooth (no lumps)
  3. Pour into pan, bake for 45 minutes for a larger pan, 50 minutes for a smaller pan
  4. When done, set pan on cooling rack (center may be jiggly) until completely cooled.

Nutrition

Calories: 3983kcalCarbohydrates: 273gProtein: 97gFat: 261gSaturated Fat: 169gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 1578mgSodium: 3086mgPotassium: 201mgSugar: 249gVitamin A: 8200IUCalcium: 1590mgIron: 2.7mg

Notes

Not recommended to use non-fat Cream Cheese.
Best results for using in between layers of cake...refrigerate 2-3 hours or overnight.
Yes... this cake has no crust.

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