This is an incredibly rich, yet light cheesecake that doesn't have a biscuit base. Butter is beaten with cream cheese, sugar, eggs, cream, cornflour and vanilla, then baked to perfection. Enjoy with fresh berries, if desired.
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
This is a great cheesecake, if it comes out runny you did not cook it enouph, what I do is cook for one hour at 350, or until the center of the cake is at 165 deg f. then let it sit in the oven for another hour to cool slowly, then put in the fridge for at least 6 hours to cool all the way before you even take the pan off or try to cut it. if the center is warm at all it will apear under done and be runny. Also your ingrediants MUST be room temp. that is very important. and if you lay a piece of tin foil loosly on the top of the pan it will avoid over cooking the top of the cake. - 27 May 2008 (Review from Allrecipes US | Canada)
Thank you for this recipe! I lost a recipe I had that was very similar to this one. Now I will use yours in the future. I HATE cheesecake recipes that start out with Graham Cracker Crumbs, or Cookie Crumbs. That isn't cheesecake! HELLO... Cake doesn't have a crust. Pie has a crust. So again, thank you for this recipe. It was at the end of a long list of cheesepie recipes. - 02 May 2003 (Review from Allrecipes US | Canada)
Excellant! Made it twice, at first with no changes, good taste but too fluffy. The second time I cooked it until done, about 40 minutes longer than called for, and at 325. That time it also tasted great and had the dense, heavy texture I love. Very easy to adjust the cooking time/temp for the texture you want, if you are even slightly experienced with cheesecakes. The taste is wonderful, not too sweet, and pairs well with many toppings. One thing though, if you want the "fluffy" texture, don't top it until right before serving, or it will fall! - 22 Oct 2007 (Review from Allrecipes US | Canada)