If you like your cheesecake incredibly smooth and creamy then this is the cheesecake for you. I first made this cake several years ago when I was new to gluten-free baking; I choose it because it was the only one I could find that did not contain any wheat or sour cream. Since then I have not been able to make any other cheesecake as no other cheesecakes are as rich or creamy at this one.
I typically make this cheesecake in a 9 x 13 – inch cake pan and crustless as that is the way Jeremiah prefers it. However it is as really delicious with a nut based crust. It also serves as delicious base for other types of cheesecake, try adding a blend of citrus zest, substituting a portion of the cream with Bailey’s Irish Cream, or adding chopped berries.
This cheesecake makes a very large volume. I have tried scaling it down, but with 7 eggs, 5 blocks of cream cheese, and 1 pint of whipping cream it leads to odd measurements with either leftover cream cheese or heavy cream. Therefore, I usually just make the 9 x 13 pan; if you want to make a 9- or 10-inch spring form pan, prepare a few ramekins for the extra batter.
Creamy Classic Cheesecake
~ Serves 18 to 24 ~
- 5 (8 oz) packaged cream cheese, room temperature
- 1 stick (4 oz) unsalted butter, room temperature
- 7.0 oz (1 cup) granulated sugar
- 2.2 oz (1/2 cup) cornstarch
- 7 large eggs, room temperature
- 2 cups heavy whipping cream
- 1 tablespoon vanilla extract
- 1/4 cup fresh-squeezed lemon juice
Adjust oven to the middle of the oven. Heat oven to 350 degrees Fahrenheit. Butter a 13×9-inch cake pan, place cake pan inside a large roasting pan, and set aside. Bring a pot of water to a boil.
In the bowl of an electric mixer, beat cream cheese and butter until smooth. Add sugar and cornstarch and continue to beat until smooth. Add eggs one at a time, beat until just incorporated. With mixer running on low gradually at the cream. Mixture will be quite thin. Add the lemon juice and vanilla extract, and beat until just incorporated.
Pour cream cheese cake batter into the cake pan, pour hot water into the outer pan until water comes an inch up the cake pan.
Bake cake for 30 minutes, rotate cake pan and back another 30 minutes until top of the cake in pale golden. The center of the cake will still jiggly and not be firm.
Remove cake from the hot water and allow cake to cool completely. Refrigerate cake for several hour s or overnight. The cake has the best flavor when refrigerate overnight.
Cut cake and serve with toppings of choice.
Adapted from Evelyn’s Cheesecake, Food.com