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The Cheesecake Lover’s Cheesecake recipe

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

1 1/2 cups graham cracker crumbs
2 tablespoons granulated sugar
1/4 cup butter, melted
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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