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    You are in: Home / Recipes / The Best Ever Cheesecake Recipe
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    The Best Ever Cheesecake

    The Best Ever Cheesecake. Photo by MommyMakes

    1/3 Photos of The Best Ever Cheesecake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    15 mins

    1 hrs 15 mins

    KathyLRichey's Note:

    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.

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    Units: US | Metric


    1. 1
      Cream together cheese, sugar, and vanilla.
    2. 2
      Add eggs, one at a time. Mix well.
    3. 3
      Add cornstarch, whipping cream and salt.
    4. 4
      Mix on high speed for 3 minutes.
    5. 5
      Add lemon juice.
    6. 6
      Pour into prepared 10 inch crust in springform pan.
    7. 7
      Bake 1 hour 15 minutes in a 350 degree oven.
    8. 8
      Allow to cool in oven with door ajar for 1 hour.
    9. 9
      Remove and cool on rack until cheesecake reaches room temperature.
    10. 10
      Chill 12 hours before removing from pan.
    11. 11
      Top with desired fruit.

    Browse Our Top Cheesecake Recipes

    Ratings & Reviews:

    • on June 16, 2012


      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 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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 03, 2011


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 30, 2005


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)


    Nutritional Facts for The Best Ever Cheesecake

    Serving Size: 1 (134 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 659.5
    Calories from Fat 433
    Total Fat 48.1 g
    Saturated Fat 27.9 g
    Cholesterol 229.3 mg
    Sodium 423.3 mg
    Total Carbohydrate 51.5 g
    Dietary Fiber 0.0 g
    Sugars 46.3 g
    Protein 7.8 g

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