Five Star Cheesecake Recipe - Allrecipes.com
  • READY IN 2 hr

Five Star Cheesecake

Recipe by  

"This cheesecake is truly five star rated and those that eat it will certainly agree it's the finest ever made. It's good enough to just make one every week so you can have it around when you want that something special to nosh!"

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Ingredients Edit and Save

Original recipe makes 1 8-inch springform pan Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr 15 mins
  • READY IN

    2 hrs

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Wrap the outside of an 8 inch springform pan with foil. Generously butter the inside of pan and sprinkle with graham cracker crumbs, then shake out excess.
  2. In a large bowl, Beat cream cheese and sugar on low speed until smooth. Beat in heavy cream, sour cream and half-and-half. Add vanilla and beat in the eggs one at a time. Pour filling into prepared pan. Wrap bottom of the pan on aluminum foil to prevent water from seeping in.
  3. Place cheesecake in a water bath. Bake in the preheated oven for 75 minutes, or until filling is set.
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Reviews More Reviews

Jun 12, 2003

I made two cheesecakes, one using Pam's crust recipe and the second using the traditional graham cracker crust recipe (Crumbs, sugar, melted butter). The cheesecake that had the traditional graham cracker crust recipe was the best. (Sorry Pam, I did not care for your crust).The cheesecake filling itself was awesome, it was very tastey. Very easy to make. I give this a thumbs up (except for the crust)

 
Oct 01, 2009

I chose this cheesecake recipe because it only calls for 3 pkgs. cream cheese, which I preferred over some of the other recipes that called for 4 or 5! pkgs. I wanted a classic cheesecake, and this fits the bill. Texture is very creamy. I did use another recipe for the crust (1 1/2 C graham cracker crumbs, 1/3 C melted butter, 1/4 C sugar - bake for 10 minutes). I've made other cheesecakes in the past, and have had problems with cracking or sinking in the middle. This one looks perfect, due to the water bath. I did have trouble with water leaking into the springform pan (I ended up making the crust twice because the first one was ruined), but will experiment a bit more with the technique to get it just right. I read online to use a plastic turkey oven bag instead of the foil. No leaks! I served the cheesecake with a seedless raspberry sauce I made from frozen berries and sugar. This made an excellent birthday cake for my BF.

 

11 Ratings

Sep 22, 2007

This is the best tasting cheesecake. I added two tablespoons of Grand Marnier and grated some orange zest on the top. Also a sprinkle of allspice..

 
Dec 17, 2008

This was my first from scratch baked cheesecake. It was awesome. I did not use the crust I used a traditional crust but otherwise followed the directions to the letter and it came out perfect. This has become a new favorite.

 
Mar 01, 2010

Followed recipe exactly and loved it! I actually prefer the crust over the traditional crust. Only difference is that it only took about 45 minutes to bake. Thanks for the recipe!

 
Jul 23, 2009

I have made cheesecakes for years, and this was a good one, easy and quick to make. It is also probably the prettiest one I have ever made, the top was perfectly smooth no cracks (have done them in water baths before none ever came out this good). My only regret is that Jumbo Eggs were on sale for the week, purchased before I decided to make this cake and I believe that 4 of those eggs were a bit overpowering. Other than that, the family seemed to really like it.

 
Sep 02, 2003

Excellent creamy cheesecake recipe! I added a blueberry topping to the last one I made with fresh blueberries and it was outstanding!

 
Mar 10, 2005

So easy and ohhhhh so good.

 

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Nutrition

  • Calories
  • 338 kcal
  • 17%
  • Carbohydrates
  • 19.6 g
  • 6%
  • Cholesterol
  • 149 mg
  • 50%
  • Fat
  • 26.3 g
  • 40%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 7 g
  • 14%
  • Sodium
  • 217 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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