The Best Ever Cheesecake

By Addie

"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."

Ingredients

• 20 ounces cream cheese ( 2 1/2- 8 ounce packages)
• 1-3/4 cups granulated sugar
• 2 teaspoons pure vanilla extract
• 3 eggs
• 3 tablespoons cornstarch
• 1 pint heavy whipping cream
• 1/2 teaspoon salt
• 2 tablespoons lemon juice ( I like to use fresh)

Preparation

Step 1

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


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REVIEWS:

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.

WONDERFUL! Enough said!

So very very yummy. Soft and smooth and ohhhh so good. I didn't know it would make so many pies. I got 3 out of one batch! This is the reason I gain weight! I love it!

I can not believe you posted the *secret* family cheesecake recipe! At least now everyone can benefit from it. This is the best cheesecake. Everyone who has tried it begs for more. I use crust Graham Cracker Crust. Also note that this cheesecake freezes wonderfully. I have frozen individual slices and when thawed they are as rich and creamy as the original.

This cheesecake is amazing. I used the crust suggested by the other reviewers. I thought my springform pan was 10 inches, but it turned out to be only 9 inches and just about held the filling. I baked it for an extra 15 minutes as it was deeper, due to the smaller pan. I had a bit of trouble getting it out of the pan and also when slicing it, so maybe dipping your knife in water would help with that. It didn't really matter that the slices looked a little messy though, as the taste was just fabulous and made more than up for it. I will definitely make this one again, when I want a decadent treat.

I made this and it was really easy to make.... I loved it, my husband loved it too... will definitely make it again!

I was disappointed by this. The cheesecake didn't have the that velvety, silky texture common to cheesecake. Rather, it was had a mushy, soggy texture. It was also a bit too sweet. If you do decide to make it, I would suggest upping the cream cheese to 24 ounces, and using less heavy cream and sugar. I think this would help rectify the textural issues.

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. 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.

First let me say - THANK YOU SO MUCH FOR SHARING!! This was by far one of the best cheesecakes I've ever had. I found the recipe easy to follow and the flavors were just PERFECT!!! My only little issue i had with the cheesecake was that it cracked in the middle towards the end of baking so i would welcome any suggestions as to what i did wrong? Other then that... I give this recipe 5 stars!!! Thanks again!!

This is the Best cheesecake I have ever had. I was going to put strawberries with it, but forget that....it was awesome! Thank you for sharing that recipe.

What a cheesecake! And I do think this is the best baked plain cheesecake I have ever had. I saw the picture and knew I had to make it. Mine didn't 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!