EVELYN'S CHEESECAKE

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Evelyn's Cheesecake image

I have baked (and eaten) more cheesecakes in my life than I care to mention. Finally, it dawned on me that what I was doing was making a type of custard in a crust. Revelation - I could do custard without a recipe and from then on I have never used a recipe to make cheesecake. This is one of my favourites. There's no crust - it really doesn't need it.

Provided by evelynathens

Categories     Cheesecake

Time 1h

Yield 16-24 serving(s)

Number Of Ingredients 8

5 (8 ounce) packages philladelphia cream cheese, room temperature
1 tablespoon vanilla extract
1/2 cup cornstarch
2 cups whipping cream
4 1/2 ounces unsalted butter, at room temperature
1 1/2 cups sugar
7 large eggs
1/4 cup fresh-squeezed lemon juice

Steps:

  • Position rack 1/3 down from TOP of oven and preheat to 350 degrees F (175C).
  • Butter a 13x9x2" cake pan or large springform pan (put foil around outside of springform pan as the cheesecake batter is quite runny) and set aside.
  • In a large bowl, beat cheese and butter until soft and smooth.
  • Beat in vanilla, sugar and cornstarch and continue beating until smooth.
  • Beat in eggs one at a time and then, on low speed, gradually add the cream.
  • The mixture will be very thin.
  • Add lemon juice and beat only to mix.
  • Pour into pan, place in larger pan that is not deeper than cake pan and pour in hot water almost 1" deep.
  • Bake for 30 minutes, rotate pan from front to back; raise oven temperature to 400 degrees F (190C) and bake 10-15 minutes more, until top is pale golden-brown.
  • Remove from hot water and let cool completely (do NOT!!! refrigerate until it has been removed from baking pan! otherwise you'll never be able to get presentable pieces out.).
  • Turn out onto cake plate and serve with your topping of choice (strawberries and whipped cream are always good).

Nutrition Facts : Calories 524.9, Fat 43.9, SaturatedFat 25.3, Cholesterol 217.4, Sodium 271.8, Carbohydrate 26.6, Fiber 0.1, Sugar 21.3, Protein 7.7

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