For a pie-sized cheesecake. To make it really easy start with a prepared graham cracker crust. Set aside. Set your oven to 275 degrees Fahrenheight (I know I probably spelled that wrong). For the filling you need 2 packs of 8 ounce cream cheese, 1 egg, 1/2 cup sugar and a teaspoon of vanilla. Make sure the cream cheese is softened. If it isn't put it in the microwave until it is (just the cream cheese -- not the rest of the ingredients). Add other ingredients. Mix with a mixer until smooth. If you need a bit more liquid you can add an extra egg yoke. (I always make the bigger one so not sure if you will need that extra yoke or not). Pour into crust. Bake until a knife can come out clean. It will take a couple of hours to bake.
For a 9 1/2 by 11 pan cheesecake (which is the size I make for the family). I start by making my own graham cracker crust. How you do this is take 2/3rds of a box of graham crackers. Crumb them. Pour in a bowl. Add one stick of melted butter and 1/3 cup sugar. Mix. Press into greased pan and bake for 10 minutes at a 350 degree oven. Let cool.
Now, for the filling -- 4 packs of 8 ounce cream cheese, 3 eggs (-- it is always one less egg than the packs of cream cheese), 1 cup of sugar, 2 teaspoons vanilla. Mix like above. Pour into cooled crust and bake at 275 for a couple of hours until a knife that is inserted into the middle comes out clean.
Then refrigerate the cake until cold. Serve with pie filling of your choice. For chocolate chip cheesecake add tiny chocolate chips to batter -- not too much though or the chocolate will overwhelm the cake.
We are thankful for our young man. Pray for Hawk please. Pray for healing. Pray for God's purpose to be done in his quiet life. Thank you.