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Very, Very, Very Good Cheesecake

Very, Very, Very Good Cheesecake

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    2 h 30 m
HONEYCAKE

HONEYCAKE

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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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:
  • 265 mg
  • 88%
  • Sodium:
  • 374 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  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

fredthegreg
75

fredthegreg

5/27/2008

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 for another hour to cool slowly, then put in the fridge for at least 6 hours to cool all the way before you even take the pan off or try to cut it. if the center is warm at all it will apear under done and be runny. Also your ingrediants MUST be room temp. that is very important. and if you lay a piece of tin foil loosly on the top of the pan it will avoid over cooking the top of the cake.

ARISAR
48

ARISAR

2/12/2004

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 Cookie Crumbs. That isn't cheesecake! HELLO... Cake doesn't have a crust. Pie has a crust. So again, thank you for this recipe. It was at the end of a long list of cheesepie recipes.

jewell
46

jewell

10/22/2007

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 tasted great and had the dense, heavy texture I love. Very easy to adjust the cooking time/temp for the texture you want, if you are even slightly experienced with cheesecakes. The taste is wonderful, not too sweet, and pairs well with many toppings. One thing though, if you want the "fluffy" texture, don't top it until right before serving, or it will fall!

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