Kelli H: K.I.S.S. Cheesecake

It's unbelievably simple, hence the name.... K.I.S.S. (Keep It Simple Stupid) Cheesecake.

Although, when you take a bite... you can't help but feel that you've been kissed by the cheesecake gods.

Prep Time - 20 minutes Cook Time - about 5 hours

So, here are you ingredients:

16 oz Cream Cheese (softened and at room temp)
16 oz sour cream
1 cup sugar
3 eggs
2 - ready made graham cracker crusts (or if you prefer to make them - do that - enough for two 8 inch crusts)

To make it, I asked my hubby, "Do you have to do the ingredients in a special order or can I dump everything in and start mixing?" I'll tell you... daggers shot out of his eyes... LOL. Clearly the answer was "special order".

Preheat your even to 325°

Whip your cream cheese until all lumps are gone - Add your sugar and whip, again, until creamy

Add your sour cream; whip until all lumps are gone and batter is smooth - Add your eggs, 1 at a time - and be careful to not over mix

Pour batter into crusts - fill until almost at the top of crust - Gently ( and I mean gently) tap your pan until you see air bubbles come to the surface.

Place your pie pan into water bath

Water Bath, about 1/4 inch

Place on top rack (but in middle of oven):

Let cook for 45 minutes to an hour. Your test will be the about a quarter sized center will still be wiggly/giggly while your outer section will just barely move. You can always use the trust-worthy toothpick test - BUT - be mindful that cheese (when hot) will stick to the toothpick

After it's done, refrigerate for at least 4 hours! This will help get the remaining quarter-sized center to fully set, without having the eggs curdle in the oven for being in too long.

When it's time for desert, you should be able to just use your fingers, and press up from the bottom and see the whole cake come up without breaking. That is the sign of a perfectly cooked cheesecake.

See below, how ours just looks like a tart shell. :)