By far the very best cheese cake I have ever tasted. Simple to make and awesome. Just a few suggestions: The ingredients lists 4 eggs Not listed below in the directions. Add them whenever. I used the 12 inch pan instead of 8 inch. Had so much fluffy batter, didn't want to risk overflow. Increased baking time by 20 minutes. We tried the cake the first day and suggest to refrigerate it overnight instead. The taste is worth the wait.

I received this recipe from a lady friend at work about 10 years ago. It is the best cheese cake I have ever eaten. My recipe doesn't call for butter or lemon juice, but I have added the juice from one lemon just for the added flavor. Mine also calls for heaping tbsp. of flour and cornstarch. I once forgot to put eggs in my cheese cake & it still came out wonderful. I never really liked cheese cake until I tried this one. You can't go wrong with this recipe.

This is almost exactly like the cheesecake recipe that has been a favorite in my family for generations... only this recipe is easier! No other cheesecake can compare.