Recipes > Desserts > Cakes > Cheesecake > Very, Very, Very Good Cheesecake

Very, Very, Very Good Cheesecake

Very, Very, Very Good Cheesecake Recipe

Description

The absence of a crust makes this pure cheesecake indulgence.

Ingredients

  • 1 cup butter, room temperature
  • 4 (8 ounce) packages cream cheese, softened
  • 1 ½ cups white sugar
  • 5 large eggs eggs, room temperature
  • 2 cups heavy cream
  • 1 ½ tablespoons cornstarch
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan.
  2. Using an electric mixer, beat the butter, cream cheese and sugar until light and fluffy. Beat in the eggs, one at a time, until blended. Stir in the heavy cream, cornstarch and vanilla.
  3. Wrap the bottom of the springform pan with aluminum foil. Line a roasting pan with a damp kitchen towel. Place cheesecake pan on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the cheesecake pan. Bake for 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.

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Nutritional Information

Very, Very, Very Good Cheesecake

Servings Per Recipe: 12
Calories: 664.5
% Daily Value *
protein: 19 %
carbohydrates: 9 %
exchange other carbs:
dietary fiber:
sugars:
fat: 89 %
saturated fat: 180 %
cholesterol: 85 %
vitamin a iu: 43 %
niacin equivalents: 13 %
vitamin b6: 5 %
vitamin c:
folate: 5 %
calcium: 10 %
iron: 7 %
magnesium: 4 %
potassium: 4 %
sodium: 15 %
thiamin: 4 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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