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!

Recipe Summary

prep:
30 mins
cook:
1 hr
additional:
1 hr
total:
2 hrs 30 mins
Servings:
12
Yield:
1 - 9 inch springform pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan.

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  • 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.

Nutrition Facts

665 calories; protein 9.2g 19% DV; carbohydrates 29.2g 9% DV; fat 58.1g 89% DV; cholesterol 254.6mg 85% DV; sodium 374.3mg 15% DV. Full Nutrition
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Reviews (93)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/28/2008
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. Read More
(83)

Most helpful critical review

Rating: 2 stars
01/09/2008
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 pudding. Read More
(12)
102 Ratings
  • 5 star values: 83
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
05/28/2008
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. Read More
(83)
Rating: 5 stars
02/12/2004
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. Read More
(51)
Rating: 5 stars
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! Read More
(48)
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Rating: 5 stars
01/08/2009
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 cheese mixture. It will thicken it even before pouring into the pan. I also used parchment paper instead of foil and it turned out very well. I cook it for exactly 1 hour and then let sit on the counter for an hour. Also leave in the refrigerator for at least 24 hours. It's okay at 4 hours but much better if it has been refrigerated for a day. Read More
(22)
Rating: 5 stars
12/09/2004
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 solved my cheesecake hunt. I will never cook another one again. It is definitely better the next day. I am making one no two for Christmas. Read More
(21)
Rating: 5 stars
02/29/2008
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 it stay in the pan until it cools some before removing the form. -Also some of you may be mixing in the whipping cream with the mixer. When you add the whipping cream, only stir it in. That may be why some of you are ending up with too much for your pan. Also, the pan with the water helps to keep it from cracking and helps it to bake evenly. This is a very light cheesecake with a rich taste and delicate creamy texture. Very pleasing! I am testing cheesecake recipes for a future restaurant, and this just might be the one! Thanks Read More
(20)
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Rating: 5 stars
12/03/2010
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 springform pan, and then you must let the cake cool completely and then refrigerate until set before even attempting to remove from the pan or cut. Also, wet the knife slightly before cutting to prevent sticking. Thank you to all of the people who left positive feedback. This is a great recipe and if you follow directions it turns out spectacular. Read More
(13)
Rating: 1 stars
01/09/2005
Top turned out great but it was like pudding in the middle. Read More
(12)
Rating: 2 stars
01/09/2008
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 pudding. Read More
(12)
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