In a world full of 10 second snapstories, no one has the time for anything anymore. Especially when you’re a college student trying to find that near-impossible sweet spot of balancing sleep, grades, and a decent social life. Need to whip up a last minute birthday gift? Or perhaps you have a spontaneous date coming over in a few hours? Or maybe you’re just hangry, but you can’t be bothered to bake anything too complicated. In any case, this recipe has been my go-to cheesecake ever since I could properly use a whisk – mainly because it’s dead easy and doesn’t require a lot of time.
3 Ingredient Cheesecake
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 6
Preheat oven to 356°F.
Whisk cream cheese in a large mixing bowl to soften the cheese.
#SpoonTip: Cut the cream cheese into cubes to help quicken the process.
Crack one egg and add one tablespoon brown sugar into the bowl and whisk together until incorporated.
Repeat step 3 two times, adding only one egg and one tablespoon brown sugar each time, and whisking until no lumps are seen.
Pour mixture into pie crust.
#SpoonTip: Gently lift and tap the cheesecake against a hard surface to release air bubbles.
Put cheesecake into the oven and increase the temperature to 392°F.
Bake for approximately 30 minutes, checking occasionally.
#SpoonTip: A good trick to see whether it is fully baked or not is to poke the middle with a toothpick. If the toothpick comes out clean, the cheesecake is done. If the toothpick has bits stuck to it, wait a little longer.
Take cheesecake out and let it fully cool down.
Place into fridge for at least 2 hours to properly chill.