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My review
Very, Very, Very Good Cheesecake
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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
2 h 30 m servings 664Original recipe yields 12 servings (1 - 9 inch springform pan)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan.
- 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.
- 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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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 92100 Ratings
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Most helpful positive review
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 ...
Most helpful critical review
1/9/2005
Top turned out great, but it was like pudding in the middle.
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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 ...
5/2/2003
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...
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 tast...
1/8/2009
I have made this about five times now and I have figured out how to do it right. Mix the cream, cornstarch and vanilla together before adding to the rest of the mix. Then mix well with the cream...
12/9/2004
OH MY GOSH!!! This is the best cheesecake I have ever made. I love it!! I have been trying out recipes to find a really good one. This is a great recipe. Thank you for submitting it you have sol...
2/28/2008
This is the most wonderful cheesecake I have ever eaten. I have never tried this recipe before and it turned out perfect. Follow the recipe exactly except bake it about 10 minutes longer. Let...
10/4/2004
Followed recipe exactly. Have had good luck with all the other recipes I've tried. The top looked wonderful, but when I took off the springform, the bottom of the cake was liquidy, like puddin...
11/26/2010
I posted this recipe, and I just want to clarify again that you must start with *room temperature* ingredients, add BOILING water to the roasting pan, enough to reach halfway up the sides of the...