Easy Cheesecake (21.5)
This name of this recipe says it all--this is the easiest cheesecake I have ever made. No springform. No cracking. And, as you can tell from the scores, it is quite delicious. I highly recommend using the food processor to put together the crust (as noted on the recipe). You can go from crackers to crust in the oven, in about two minutes. I tried to cheat a bit and use cream cheese that was mostly at room temperature. The center of each stick was still a bit cold and stiff. Don't do this!!! It made little chunks of cheese in the batter that were still visible even after baking. I checked on my crust after 20 minutes, and it looked like it could handle a bit more browning before it needed to be covered. I checked again at 25 minutes, and checked the temp 1" from the edge. It was already at 168! I pulled it out immediately. The edges of the cake appeared to be barely cooked, and the center did not look anywhere near done. But I had faith in the temperature reading, took it out...
