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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (201g) Recipe makes 8 servings |
||
| Calories 664 | ||
| Calories from Fat 437 | (65%) | |
| Amount Per Serving | %DV | |
| Total Fat 48.6g | 74% | |
| Saturated Fat 29.9g | 149% | |
| Monounsaturated Fat 14.1g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 238mg | 79% | |
| Sodium 404mg | 16% | |
| Potassium 161mg | 4% | |
| Total Carbohydrate 50.6g | 16% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 44.3g | ||
| Protein 8.9g | 17% | |
Ingredients
- 20 ounces cream cheese (2 1/2- 8 ounce packages)
- 1 3/4 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 3 eggs
- 3 tablespoons cornstarch
- 1 pint heavy whipping cream
- 1/2 teaspoon salt
- 2 tablespoons lemon juice (I like to use fresh)
Directions
1
Cream together cheese, sugar, and vanilla.2
Add eggs, one at a time. Mix well.3
Add cornstarch, whipping cream and salt.4
Mix on high speed for 3 minutes.5
Add lemon juice.6
Pour into prepared 10 inch crust in springform pan.7
Bake 1 hour 15 minutes in a 350 degree oven.8
Allow to cool in oven with door ajar for 1 hour.9
Remove and cool on rack until cheesecake reaches room temperature.10
Chill 12 hours before removing from pan.11
Top with desired fruit.
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Featured Reviews for This Recipe
From: -Sylvie-
On Feb 12, 2006
This cheesecake is amazing. I used the crust suggested by the other reviewers. I thought my springform pan was 10 inches, but it turned out to be only 9 inches and just about held the filling. I baked it for an extra 15 minutes as it was deeper, due to the smaller pan. I had a bit of trouble getting it out of the pan and also when slicing it, so maybe dipping your knife in water would help with that. It didn't really matter that the slices looked a little messy though, as the taste was just fabulous and made more than up for it. I will definitely make this one again, when I want a decadent treat. Thanks for sharing.
From: kaliwags
On Nov 4, 2005
I made this and it was really easy to make.... I loved it, my husband loved it too... will def make again!
From: MommyMakes
On Feb 13, 2006
I can not believe you posted the secret family cheesecake recipe! At least now everyone on Zaar can benefit from it. This is the best cheesecake. Everyone who has tried it begs for more. I use crust Graham Cracker Crust. Also note that this cheesecake freezes wonderfully. I have frozen individual slices and when thawed they are as rich and creamy as the original.
From: ~*Miss Diggy*~
On Apr 17, 2005
What a cheesecake! And I do think this is the best baked plain cheesecake I have ever had. I saw the picture on the front page of Zaar, and knew I had to have it. Mine didnt turn out as brown as yours is, but it was browned a little and it was wonderful! Creamy and perfect in every way for me! Thanks so much!
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