Very, Very, Very Good Cheesecake Recipe -
Very, Very, Very Good Cheesecake Recipe
  • READY IN hrs

Very, Very, Very Good Cheesecake

Recipe by  

"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 Edit and Save

Original recipe makes 1 - 9 inch springform pan Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    2 hrs 30 mins


  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 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.

Most Helpful Critical Review
Jan 09, 2005

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


95 Ratings

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.

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!

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.

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.

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.

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


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  • Calories
  • 664 kcal
  • 33%
  • Carbohydrates
  • 29.2 g
  • 9%
  • Cholesterol
  • 255 mg
  • 85%
  • 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.

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