This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 2½ hrs

Very, Very, Very Good Cheesecake

Read Reviews (82)

"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!" — HONEYCAKE

Ingredients Edit and Save

Watch video tips and tricks

How to Make Cheesecake

PHILADELPHIA Classic Cheesecake

White Chocolate Raspberry Cheesecake

Blueberry Streusel Cheesecake

Chocolate Mousse Cheesecake

Caramel Macchiato Cheesecake

Spring Mini Cheesecake

PHILLY New York Cheesecake

Best No-Bake Cheesecake

Sugar and Sweeteners

Battle of the Butter: Salted vs. Unsalted

All about Cream

All about Eggs

Vanilla Extract vs Vanilla Bean

Original recipe makes 1 - 9 inch springform pan Change Servings

1 cup butter, room temperature
4 (8 ounce) packages cream cheese, softened
1 1/2 cups white sugar
5 eggs, room temperature

2 cups heavy cream
1 1/2 tablespoons cornstarch
1 teaspoon vanilla extract

Check All Add to Shopping List

Directions

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.

Kitchen-Friendly View

PREP 30 mins
COOK 1 hr
READY IN 2 hrs 30 mins

Footnotes

More Cheesecake Tips

ADVERTISE WITH US

Reviews More Reviews

Most Helpful Positive Review

May 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.

—fredthegreg

See full review »

Most Helpful Critical Review

Jan 09, 2005

Top turned out great, but it was like pudding in the middle.

—SSCOUTEN

See full review »

89 Ratings

Oct 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!

—jewell

See full review »

Feb 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.

—ARISAR

See full review »

Jul 06, 2007

This cheesecake is excellent. I had been looking for a recipe for crustless cheesecake that is not overly sweet or custardy. I tried this one, and it is fantastic! As many have said, the cook time provided is off. As one poster recommended, i baked it for 1 1/2 hours, then let it sit in the oven with the door open & the oven off for 1 hour, then let it sit on the counter for an additional hour. it was still far too soft and amorphous, so i put the springform pan back in the oven by itself for an additional 1/2 hour. A knife came out clean, so i refrigerated it overnight. it wound up the perfect doneness & texture! it is absolutely restaurant quality cheesecake.

—Jessica S.

See full review »

Dec 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.

—JENNBELL4

See full review »

Jan 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.

—kellirc

See full review »

Feb 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 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

—Pawpawpatch4

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Mom's Cheesecake

Basic Cheesecake

Caramel Pecan Cheesecake

Chocolate Cheesecake V

Good For You Cheesecake

Chocolate Chip Cheesecake II

Five Star Cheesecake

Best Ever Cheesecake

Toffee Bar Cheesecake

Easy Sour Cream Cheesecake

ADVERTISE WITH US

Nutrition

Calories
664 kcal
33%

Carbohydrates
29.2 g
9%

Cholesterol
265 mg
88%

Fat
58.1 g
89%

Fiber
0 g
< 1%

Protein
9.2 g
18%

Sodium
374 mg
15%

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

Nutritional Information

Very, Very, Very Good Cheesecake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 664
Calories from Fat: 523

% Daily Value *
Total Fat 58.1g 89 %
Saturated Fat 35.9g 180 %
Cholesterol 265mg 88 %
Sodium 374mg 15 %
Potassium 152mg 4 %
Total Carbohydrates 29.2g 9 %
Dietary Fiber 0g < 1 %
Protein 9.2g 18 %
Sugars 25.4g
Vitamin A 43 %
Vitamin C < 1 %
Calcium 13 %
Iron 13 %
Thiamin 4 %
Niacin 13 %
Vitamin B6 5 %
Magnesium 4 %
Folate 12 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.