Total Time
1hr 30mins
Prep 15 mins
Cook 1 hr 15 mins

After trying and trying different cheesecake recipes, I formulated one of my own. I do believe this is the perfect cheesecake. Very simple with a wonderful taste. You will need a 10 inch springform pan and to prepare a basic graham cracker crust beforehand.

Ingredients Nutrition

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.
Most Helpful

5 5

June 16, 2012: Since stumbling across this recipe 7 years ago, I have not tried ANY other baked cheesecake. This is the BEST cheesecake ever! And, I do use it with your recipe http://www.food.com/recipe/graham-cracker-crust-116887 for the crust. Simply amazing! I am making it again per DH's request for Father's Day. Thank you!!!
April 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!

5 5

I agree that this is a really good cheesecake, but of course I forgot the water bath and it cracked like a big star in the middle. I had made it for my son's 23rd birthday. Anyway, this cake got ate up crack and all. I don't know if gas stove had anything to do with the cracking,I just have to make a mental note not to forget the water bath.

5 5

My first time to try a cheesecake recipe with heavy cream. So rich, creamy and just delicious! Just a tad too sweet for my palate, so I'll try with a little less sugar for the filling next time. Sari#2: What I do to prevent cracks is 1) Do not over bake; the middle should have some jiggle when you take it out of the oven; 2) Line bottom of pan with foil and bake cheesecake in a water bath (I added an extra 20 minutes to cooking time) and 3)Run a knife around the edge of the cake about 5 minutes after taking it out of the oven. Then cool and chill for 6 hours before releasing the spring.