If you’ve been looking for a good cheesecakerecipe…you can stop now. One bite of this dense, yet light-texturedcheesecake with its perfect balance of flavor and you’ll knowthe hunt is over.
Another delicious recipe from our Family-FavoriteRecipes Collection.
Recipe: The Cheesecake Lover’sCheesecake
Crust: 1 1/2 cups graham cracker crumbs 2 tablespoons granulated sugar 1/4 cup butter, melted Filling: 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
Preheat the oven to 350°F (175°C)
For Crust: Stir together all crust ingredientsin medium bowl. Press onto bottom and 1-inch up side of ungreased9-inch springform pan. Bake for 8 to 12 minutes or until goldenbrown. Cool completely.
For Filling: In a large mixing bowl, beat8 ounces of the cream cheese, 1/3 cup sugar, and the cornstarchwith an electric mixer on low speed until creamy, about 3 minutes.Then beat in the remaining cream cheese.
Increase the mixer speed to high and beatin 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 aftereach addition. Reduce mixer speed to low and blend in the heavycream until just blended, being careful not to over mix the batter.
Gently spoon the cheese filling on topof the cooled graham cracker crust. Place the springform panin a large shallow pan containing hot water that comes about1-inch up the sides of the pan. Bake the cheesecake until thecenter barely jiggles when you shake the pan, about 1 hour.
Cool the cake on a wire rack for 1 hour.Then cover the cake with plastic wrap and refrigerate until thoroughlychilled, at least 4 hours or better yet, overnight. Remove thesides of the springform pan. Slide the cake off the bottom ofthe pan onto a serving plate. Or, simply leave the cake on theremovable bottom of the pan and place it on a serving plate.Store, covered, in refrigerator.
Makes 16 servings.
Tips: Serve thisscrumptious cheesecake with your favorite fresh fruit sauce,Or combine 1 1/2 cups sour cream, 2 tablespoons granulated sugarand 1 teaspoon vanilla extract and carefully spread over topof cheesecake during the last 5 minutes of baking time.
Nutritional Information Per Serving (1/16of recipe): 383.0 calories; 60% calories from fat; 26.1g totalfat; 104.1mg cholesterol; 247.1mg sodium; 93.8mg potassium; 32.1gcarbohydrates; 0.2g fiber; 25.2g sugar; 31.9g net carbs; 5.8gprotein.
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