Categories Cake Cheese Dessert Bake Christmas Vegetarian Quick & Easy
Yield 1 8-inch cake
Number Of Ingredients 18
Steps:
- 1. Preheat the oven to 350*F (180*C) Make the graham cracker crust as directed (above). Evenly spread the batter on the bottom of the pan and bake just until set and golden, about 10 minutes. Place the cake on a wire rack to cool (don't remove it from the pan). 2. While the Cake Cools, Make the Cream Cheese Filling: Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low speed until creamy, about 3 minutes. Then beat in the remaining 3 packages of cream cheese. 3. Increase the mixer speed to high and beat in 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 after adding each one. Blend in the heavy cream. At this point mix the filling only until completely blended (just like they do at Junior's). Be careful not to over mix the batter. 4. Gently spoon the cheese filling on top of the baked sponge cake layer. Place the springform pan in a large shallow pan containing hot water that comes about 1-inch up the sides of the pan. Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour. 5. Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight. Remove the sides of the springform pan. Slide the cake off the bottom of the pan onto a serving plate. Or if you wish, simply leave the cake on the removable bottom of the pan and place it on a serving plate. If any cake is left over, cover it with plastic wrap and store in the refrigerator.
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ThatkidMar
[email protected]Overall, I thought this cheesecake was just okay. It wasn't bad, but it wasn't amazing either.
YiPeng Chen
[email protected]This cheesecake is a bit too rich for me, but it's still good.
madhu sinha
[email protected]I'm not sure what I did wrong, but my cheesecake cracked on top.
Sufiyan Khan
[email protected]I would have liked this cheesecake more if it had been less dense.
Sm Shuvo
[email protected]I followed the recipe exactly, but my cheesecake didn't turn out as good as the one in the picture.
Ana-Maria Cvetanova
[email protected]This cheesecake was a bit too sweet for my taste, but it was still good.
Shahbaz Gull Khan
[email protected]I was disappointed with this cheesecake. It was too dense and not very flavorful.
Alan C (ARC-99)
[email protected]This cheesecake is a bit pricey, but it's worth every penny. It's the best cheesecake I've ever had.
Phill Olley
[email protected]I'm not a big fan of cheesecake, but this one is an exception. It's so delicious, I can't resist it.
Soobantee Seetahal
[email protected]This cheesecake is so good, I could eat it every day!
Mahendra Subedi
[email protected]I love how creamy and rich this cheesecake is. It's the perfect dessert for any occasion.
Marta Orellana Fernandez
[email protected]This was my first time making a cheesecake, and it came out amazing! I was so impressed with how easy it was to make.
Mena Mena khatun
[email protected]I've made this cheesecake several times now, and it always turns out perfect. It's my go-to recipe for cheesecakes.
Bindu Kandel
[email protected]This cheesecake was a huge hit at my last party! Everyone loved it, and I've already had several requests for the recipe.