Very, Very, Very Good Cheesecake

Very, Very, Very Good Cheesecake

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"I first made this cheesecake for dinner guests about two years ago. I haven't stopped getting requests for it since. Though it's made with extremely rich ingredients, the cake turns out wonderfully light. I never liked cheesecake much before I tried this recipe - but boy, have I been reformed! It's quite easy to make too!"

Ingredients

2 h 30 m {{adjustedServings}} servings 664 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 664 kcal
  • 33%
  • Fat:
  • 58.1 g
  • 89%
  • Carbs:
  • 29.2g
  • 9%
  • Protein:
  • 9.2 g
  • 18%
  • Cholesterol:
  • 255 mg
  • 85%
  • Sodium:
  • 374 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan.
  2. Using an electric mixer, beat the butter, cream cheese and sugar until light and fluffy. Beat in the eggs, one at a time, until blended. Stir in the heavy cream, cornstarch and vanilla.
  3. Wrap the bottom of the springform pan with aluminum foil. Line a roasting pan with a damp kitchen towel. Place cheesecake pan on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the cheesecake pan. Bake for 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.
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Reviews

88
  1. 95 Ratings

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This is a great cheesecake, if it comes out runny you did not cook it enouph, what I do is cook for one hour at 350, or until the center of the cake is at 165 deg f. then let it sit in the oven ...

Thank you for this recipe! I lost a recipe I had that was very similar to this one. Now I will use yours in the future. I HATE cheesecake recipes that start out with Graham Cracker Crumbs, or...

Excellant! Made it twice, at first with no changes, good taste but too fluffy. The second time I cooked it until done, about 40 minutes longer than called for, and at 325. That time it also tast...