This recipe will no doubt become your go-to cheesecake recipe. My mom first made this when I was a child and dubbed it the ” Easiest Cheesecake Recipe Ever “.
If you don’t have a springform pan, no problem, you can bake this in an 8 inch pie plate, tart pan or small casserole dish. If using a dish without removable sides just line you pan with parchment paper on bottom and up over the sides of the pan and after cooling the cheesecake should easily lift out. Another way to make this cheesecake is in a muffin tin or individual cupcakliners, just remember to adjust the cooking time so you don’t overbake. Also you can split the recipe and use two small 4 inch springform pans. Enjoy one and freeze or gift the other.