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The Cheesecake Lover's Cheesecake

The Cheesecake Lover's CheesecakeA dense, yet light-textured cheesecake with the perfect balance of flavor. Expect rave reviews.

Recipe Ingredients:

1 1/2 cups graham cracker crumbs
2 tablespoons granulated sugar
1/4 cup butter, melted

4 (8-ounce) packages cream cheese, at room temperature
1 2/3 cups granulated sugar - divided use
1/4 cup cornstarch
1 1/2 tablespoons vanilla extract
2 large eggs
3/4 cup heavy whipping cream

Cooking Directions:

  1. Preheat the oven to 350°F (175°C)
  2. For Crust: Stir together all crust ingredients in medium bowl. Press onto bottom and 1-inch up side of ungreased 9-inch springform pan. Bake for 8 to 12 minutes or until golden brown. Cool completely.
  3. For Filling: In a large mixing bowl, beat 8 ounces of the cream cheese, 1/3 cup sugar, and the cornstarch with an electric mixer on low speed until creamy, about 3 minutes. Then beat in the remaining cream cheese.
  4. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla. Blend in the eggs, one at a time, beating the batter well after each addition. Reduce mixer speed to low and blend in the heavy cream until just blended, being careful not to over mix the batter.
  5. Gently pour the cheese filling on top of the cooled graham cracker crust.
  6. Place the springform pan into a large shallow baking pan; carefully fill the baking pan with enough hot water until it comes up to about 1-inch high on the sides of the springform pan. Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour.
  7. Cool the cake on a wire rack for 1 hour. Then cover the pan with plastic wrap and refrigerate until thoroughly chilled, at least 4 hours or better yet, overnight.
  8. Remove the sides of the springform pan. Carefully run a thin spatula between the crust and bottom of the springform pan and gently slide the cake off onto a serving plate. Or, simply leave the cake on the removable bottom of the pan and place it on a serving plate. Store, covered, in refrigerator.

Makes 16 servings.

Tip: Serve cheesecake plain or with your favorite fresh or canned fruit sauce, a chocolate glaze or ganache, or combine 1 1/2 cups sour cream, 2 tablespoons granulated sugar and 1 teaspoon vanilla extract and carefully spread over top of cheesecake during the last 5 minutes of baking time.

Nutritional Information Per Serving (1/16 of recipe): 383.0 calories; 60% calories from fat; 26.1g total fat; 104.1mg cholesterol; 247.1mg sodium; 93.8mg potassium; 32.1g carbohydrates; 0.2g fiber; 25.2g sugar; 31.9g net carbs; 5.8g protein.

Recipe and photograph by Hope Cantil; copyright © 1999; property of See Terms of Use.