Just before serving, top this dessert with sliced plums and finely shredded lemon peel. Or drizzle with honey or warm jam.

Source: Better Homes and Gardens


Recipe Summary test

25 mins
1 hr
1 hr 10 mins
2 hrs 35 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 275 degree F. Line the outside of an 8-inch springform pan with heavy foil. Grease the bottom and sides inside the pan; set aside.

  • In a large mixing bowl beat sugar and cream cheese with a sturdy handheld or a freestanding electric mixer on medium to high speed for 8 to 10 minutes, scraping twice, until mixture is smooth and sugar is dissolved.

  • Stir in eggs just until combined. Pour batter into prepared pan. Place in a shallow roasting pan. Place pan on the oven rack. Add 1 inch of very hot water to the roasting pan.

  • Bake, uncovered, for 70 to 75 minutes or until center appears nearly set when gently shaken.

  • Carefully remove springform pan from water bath and let cool on a wire rack for 15 minutes. Run a thin metal spatula around the edge of the cheesecake to loosen sides of pan. Cool for 45 minutes more. Cover and chill overnight.

  • To serve, remove sides of the pan. Makes 10 servings.

Test Kitchen Tip:

For added flavor, add 1 teaspoon finely shredded lemon peel or 1 teaspoon vanilla to cheesecake batter with eggs.

Nutrition Facts

413 calories; fat 33g; cholesterol 163mg; saturated fat 20g; carbohydrates 22g; mono fat 9g; poly fat 1g; sugars 19g; protein 9g; vitamin a 1263.3IU; riboflavin 0.3mg; niacin equivalents 0.2mg; vitamin b6 0.1mg; folate 20.2mcg; vitamin b12 0.6mcg; sodium 290mg; potassium 128mg; calcium 80.8mg; iron 1.4mg.