Simple and easy to follow recipe. Best of all it is edible cake batter!
~Ingredients:
3 (8 oz) containers of Cream Cheese, room temperature.*
3 Eggs, room temperature.
14 oz can Sweetened Condensed Milk.
1 1/2 Tablespoons Vanilla Extract.
2 Teaspoons Almond Extract.**
1/2 Cup Rainbow Sprinkles.
~Directions:
Step 1: Preheat your oven to 375 degrees fahrenheit.
Step 2: Line your springform pan with parchment paper and set aside.
Step 3: Beat together the cream cheese until smooth.
Step 4: Beat in the sweetened condensed milk.
Step 5: Add in the vanilla extract and the almond extract.
Step 6: Finally, beat in the eggs.
Step 7: Continue mixing until you can no longer see the yolks and the eggs are fully incorporated.
Step 8: Slowly mix in the sprinkles with a spatula.
Step 9: Pour the batter into the springform pan and bake for about 30 - 40 minutes or until the edges of the cheesecake just begins to turn brown.
Step 10: Turn the oven off, crack the door and let the cheesecake sit for an additional half hour.
Step 11: Remove from the oven, run the knife gently between the cheesecake and the pan.
Step 12: Allow the cheesecake to cool on the counter until it is room temperature.
Step 13: Refrigerate for at least four hours or overnight.
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~Recipe Notes:
*It is really important that the cream cheese is completely at room temperature. We leave our cream cheese out for several hours to accomplish this. If your bricks aren't room temperature, they won't be able to smooth out.
**If you don't like almond extract, you can:
-Reduce the amount in this recipe
-Use another flavored extract.
-You can choose not to put in the almond extract.
Enjoy!
Please leave us a picture in the comments below if you make it!
