Very, Very, Very Good Cheesecake

I was so excited to use this recipe, because it looked simple and didn’t have a lot of instructions. Well it turned out that less isn’t sometimes better, esp for a cheesecake beginner. I didn’t realize that you had to hand stir in the heavy whipping cream (I only read it in the comment section afterward). I used a hand mixed and the mixture got really fluffy. There was so much mixture, much more than what the pan needed. I was super confused why I still had so much, but it was probably because I fluffed up the mix. My cheesecake ended up just a curdled gooey mess. I had to bake it for an extra 45 minutes, before it was set enough. I googled why cheesecakes curdle, and guess what…cheesecakes are supposed to be baked at 325, not 350 .

I have made this several time, I like to make it in a graham cracker crust. It get rave reviews. I am often asked to bring it when I offer to bring a dessert. It is very creamy and a disappears quickly.

Fabulous cheesecake! I made it as written. It didn’t quite firm up in the middle as I would have liked. I put it in a 10″ springform pan. Will be making this again soon!

I have been making this cheesecake for quite a few years and it is by far the best cheesecake I have ever made. When I get request for cheesecake they always specify this recipe. Thank you for sharing it with us.

I’ve often thought that cooking is a skill, but baking is a science. I’m not much of a baker or a chemist and even when I don’t follow the instructions exactly for this cheesecake it always turns out fantastic. I’ve made it about 10 times and made a blueberry or strawberry topping. It’s a hit. Thanks for this simple and delicious recipe!

wow! I’ve made this about four times. Each time I’ve had rave reviews. I made as others suggested. Everything at room temperature, combine cream, cornstarch, and vanilla in separate bowl then stir into cream cheese mixture. I baked for an hour and twenty thirty minutes. Then let cool in the oven for another hour and half. Chill in fridge overnight in pan then remove. Its my new favorite recipe. Now need to experiment with different flavors. Thank you!

Best cheesecake. This has made me famous lol. I use 2/3 of the heavy cream because it just holds better. I’ve made it over a dozen times. I just recently started addressing a crust and I like the balance of texture Better this way. My not-so-secret is 1/2 graham crackers and 1/2 vanilla wafers. 😉 Oh definitely cover the bottom of springform or water will seep in and ruin. I make half recipe for a shorter 9 inch cake and cook 30 min uncovered and then 20ish minutes with loose foil on top. (My lame electric oven likes to burn tops)

The best cheesecake I’ve ever made and had!!!

I love this cheesecake! I like it because my son who is gluten intolerant can have it. It is a favorite in our house and people practically beg me to make it.

I have been using this recipe for a couple of years now and it is easy to prepare and delicious! I’ve been using this recipe for the holidays and my family claims that it is not a holiday if they don’t take home a piece of this cheesecake! I also make it for birthdays. It is definitely a family favorite. The recipe calls for 1 and 1/2 cups of sugar, which I think is too sweet, so I only use either 3/4 cup or 1 cup. Try not to over mix it as well.

BEST cheesecake I have ever had!!! This recipe is absolutely amazing!! We had it with fresh strawberries and it was wonderful!

I usually don’t care much for cheesecake at all, but this cheesecake is very rich in flavor and has a light, creamy texture. Mmmmm, mmmm! I always assumed that cheesecake would be difficult to make too, but this was super easy and absolutely perfect! I actually did a half recipe, so I only needed to cook it for about 40 mins to get the internal temperature to 150. This cheesecake, like any other, should be pretty jiggly in the center once you turn the oven off. You then let it cool in the oven with the door ajar for 30 min. At that point, run a knife around the outside, leave in on the counter in the spring form pan until 100% cool, then refrigerate overnight before slicing and serving. The key to know is that your cheesecake will never LOOK done. Just check internal temp or go by the time and have faith that it’s fine.

For those whose cheesecakes wouldn’t set completely, you may need to get an oven thermometer and check your oven temp. Some ovens run 25-50+ degrees below the thermostat setting. If yours is low, turn up the heat in your oven to compensate. Check the temp of the cheesecake, too – it should be at least 160 F in the middle before removing from the oven. A larger pan (19-12 inches) would help, too, because it would be thinner and wider and cook quicker.

I made my daughter’s birthday “cake” with this recipe (one 10 in. layer and one 8 in.). I added some pink food coloring, and decorated with strawberries and cupcake frosting, to go with the Strawberry Shortcake theme. It was a hit! Everyone said it was delicious, and many had seconds. I’ll be making all my future birthday “cakes” with this recipe.

This is by far the best cheese cake on the face of the earth. I use a 10″ pan and I make a graham crust (because to me that makes it better) and I usually have enough cheese cake mix to fill another 4″ pan (that cooks sperately after) I cook it for 70 min then I turn the oven off and leave it in for at least another hour. Then remove it from oven and water bath and let it come to room temp before I put it in the fridge It is a long process to make. But it’s certainly worth the wait. I’m making it again for Easter. It’s always a huge hit. I serve it plain with caramel or sliced strawberries on the side. SO SO SO good.

This is the best cheesecake I’ve ever had. Exceptional recipe. I highly recommend using it. I followed the recipe exactly and also used a tip from another reviewer to leave the cake in the oven for an hour to cool down before removing. Works perfectly every time!

I followed this recipe to a T. All ingrediants were room temp, the heavy cream was “stirred” in not beaten in, and I did boiling water up 1/2 the springform pan inside the roasting pan. I baked at 350 for almost 2 hours and it still wasn’t done! Then I let sit in the oven at 300 for another 25 minutes. I allowed it to cool in the oven and then cooled overnight. The taste was ok. This is not a dense cheesecake, and I personally don’t think it had much flavor. I’m usually very liberal with my reviews, but for the time and money I put into this recipe, yikes…I don’t think this one will be made again. Is the original bake temp and time for a conventional oven or a conVECTION oven. That is the only thing I can think of for why the recipes finished time is so off.

the title says it all, i made this once and now get requests all the time

Outstanding, simple recipe. Love graham cracker crust on my cheese cake so I added one to this and I think a great recipe is even better with this simple addition (1 & 1/4 cup graham cracker crumbs; 1/3 cup melted butter pressed to bottom of pan and I bake for about 10 mins and cool before adding to cake mix).

by: Betty Cake A friend gave this recipe and I must say this is the best cheesecake I ever ate. It has a wonderful taste and the filling is very smooth. I thought the 9 inch pan was a little small for all the filling and next time I make it I will use a 10″ pan. I have baked meny cheesecakes in the past and always bake them in a pan of water.

excellent cheesecake! so delicious and very rich in flavor i gave 1/4 to my in laws. my husband love this so much we couldn’t stop eating… he said this is the best cheesecake ever…just follow the recipe and it will be perfect. from now on this is the recipe i will be using.