How to make it

  • Cream together the cream cheese, sugar, cornstarch and lemon juice. Add eggs slowly, one at a time. Scrape bowl and paddle often. Add in heavy cream, sour cream, vanilla bean seeds and vanilla extract. Scrape sides of bowl and paddle. Pour into container; cover and refrigerate overnight. (The cheesecake filled our springform pan almost to overflowing.)
  • Bake at 300 degrees for approximately 1 hour 45 minutes in hot water bath until set. After removing from oven, loosen edge around cheesecake with a knife. This will help prevent cracking. Refrigerate overnight and serve on third day with your favorite topping.
  • Hot water bath: To bake in a hot water bath, fill a large roasting pan about 2/3's of the way with hot water and set in oven. Place springform pan encased in heavy aluminum foil in center of pan.
  • NOTE: I baked this without a crust to make this GF, but to make a traditional crust (you could make a GF one) mix:
  • 8 to 10 ounces graham cracker crumbs with 1 stick of melted butter and 2 T sugar. Press into bottom of a 9" springform pan and bake for 15 minutes at 350. Wrap pan with foil prior to baking.

Reviews & Comments 3

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    " It was excellent "
    lasaf ate it and said...
    I would never turn down any cheesecake, but I am a cheesecake purist and prefer it not be glooped. This is a great recipe.
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    " It was excellent "
    greekgirrrl ate it and said...
    Love the word gloop,but hate gloop itself! Great post!
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    " It was excellent "
    bluewaterandsand ate it and said...
    Awesome recipe! I will take your advice and use the fresh fruits.
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