🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 9 (from laksa101)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa009.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.allrecipes.com/recipe/21592/very-very-very-good-cheesecake/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.allrecipes.com/recipe/21592/very-very-very-good-cheesecake/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.allrecipes.com\/recipe\/21592\/very-very-very-good-cheesecake\/","crawl_time":1775694382,"first_indexed_time":1520834047,"http_code":200,"src_unparsed":"com,allrecipes!www,\/recipe\/21592\/very-very-very-good-cheesecake\/ s443","src_root_hash":"10978891948835254209","history_drop_reason":null,"meta_title":"Very, Very, Very Good Cheesecake Recipe","meta_descriptions":["The absence of a crust makes this pure cheesecake indulgence."],"attrs_boilerpipe_text":"I first made this cheesecake for dinner guests about two years ago. I haven't stopped getting requests for it since. Though it's made with extremely rich ingredients, the cake turns out wonderfully light. I never liked cheesecake much before I tried this recipe - but boy, have I been reformed! It's quite easy to make too!\nPrep Time:\n30 mins\nCook Time:\n1 hr\nAdditional Time:\n1 hr\nTotal Time:\n2 hrs 30 mins\nServings:\n12\nYield:\n1 to 9 - inch springform pan\nKeep Screen Awake\nIngredients\n1\/2x\n1x\n2x\nOriginal recipe (1X) yields 12 servings\n1\ncup\nbutter, room temperature\n4\n(8 ounce) packages\ncream cheese, softened\n1 ½\ncups\nwhite sugar\n5\neggs, room temperature\n2\ncups\nheavy cream\n1 ½\ntablespoons\ncornstarch\n1\nteaspoon\nvanilla extract\nDirections\nPreheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan.\nUsing 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.\nWrap 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.\n165\nhome cooks made it!\nNutrition Facts\n(per serving)\n665\nCalories\n58g\nFat\n29g\nCarbs\n9g\nProtein\nNutrition Facts\nServings Per Recipe\n12\nCalories\n665\n% Daily Value *\nTotal Fat\n58g\n74%\nSaturated Fat\n36g\n180%\nCholesterol\n255mg\n85%\nSodium\n374mg\n16%\nTotal Carbohydrate\n29g\n11%\nTotal Sugars\n25g\nProtein\n9g\n18%\nVitamin C\n0mg\n0%\nCalcium\n101mg\n8%\nIron\n1mg\n7%\nPotassium\n152mg\n3%\n* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.\n** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.\n(-) 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.","attrs_markdown":"\n\n[Skip to content](https:\/\/www.allrecipes.com\/recipe\/21592\/very-very-very-good-cheesecake\/#main)\n\n[Allrecipes](https:\/\/www.allrecipes.com\/)\n\nSave\n\nRate\n\n- Please fill out this field.\n  Please fill out this field.\n- [Newsletters](https:\/\/www.allrecipes.com\/recipe\/21592\/very-very-very-good-cheesecake\/)\n- [Sweepstakes](https:\/\/www.allrecipes.com\/sweepstakes)\n- [My Saves](https:\/\/www.myrecipes.com\/)\n\n[Allrecipes](https:\/\/www.allrecipes.com\/)\n\nPlease fill out this field.\n\n- [Dinners](https:\/\/www.allrecipes.com\/recipes\/17562\/dinner\/)\n  Dinners\n  \n  - [5-Ingredient Dinners](https:\/\/www.allrecipes.com\/recipes\/17057\/everyday-cooking\/more-meal-ideas\/5-ingredients\/main-dishes\/)\n  - [One-Pot Meals](https:\/\/www.allrecipes.com\/recipes\/15436\/everyday-cooking\/one-pot-meals\/)\n  - 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I haven't stopped getting requests for it since. Though it's made with extremely rich ingredients, the cake turns out wonderfully light. I never liked cheesecake much before I tried this recipe - but boy, have I been reformed! It's quite easy to make too\\!\n\nSubmitted by HONEYCAKE\n\nUpdated on July 14, 2022\n\nSave\n\nRate\n\nShare\n\nClose\n\n![Very, Very, Very Good Cheesecake](https:\/\/www.allrecipes.com\/thmb\/s8nNjSpXTm9zIPrOeqz7tYn6O4Y=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/21592-very-very-very-good-cheesecake-MFS_473-2000-3dfb3b8df4764122b655bcb5b6020236.jpg)\n\n![Very, Very, Very Good Cheesecake](https:\/\/www.allrecipes.com\/thmb\/s8nNjSpXTm9zIPrOeqz7tYn6O4Y=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/21592-very-very-very-good-cheesecake-MFS_473-2000-3dfb3b8df4764122b655bcb5b6020236.jpg)\n\nAdd Photo\n\n[6 ![]()](https:\/\/www.allrecipes.com\/recipe\/21592\/very-very-very-good-cheesecake\/)\n\n[6 ![]()](https:\/\/www.allrecipes.com\/recipe\/21592\/very-very-very-good-cheesecake\/)\n\n[6 ![]()](https:\/\/www.allrecipes.com\/recipe\/21592\/very-very-very-good-cheesecake\/)\n\n[6 ![]()](https:\/\/www.allrecipes.com\/recipe\/21592\/very-very-very-good-cheesecake\/)\n\nPrep Time:\n\n30 mins\n\nCook Time:\n\n1 hr\n\nAdditional Time:\n\n1 hr\n\nTotal Time:\n\n2 hrs 30 mins\n\nServings:\n\n12\n\nYield:\n\n1 to 9 - inch springform pan\n\nJump to Nutrition Facts\n\nKeep Screen Awake\n\n## Ingredients\n1\/2x\n\n1x\n\n2x\n\nOops! Something went wrong. Our team is working on it.\n\nThis recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.  Original recipe (1X) yields 12 servings\n\n- 1 cup butter, room temperature\n- 4 (8 ounce) packages cream cheese, softened\n- 1 ½ cups white sugar\n- 5  eggs, room temperature\n- 2 cups heavy cream\n- 1 ½ tablespoons cornstarch\n- 1 teaspoon vanilla extract\n\n## Directions\n1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan.\n2. 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.\n3. 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.\n\nSave\n\nRate\n\n165 home cooks made it\\!\n\nI Made It\n\nSomething went wrong. Please reload and try again.\n\n## Nutrition Facts (per serving)\n|   |   |\n|---|---|\n| 665 | Calories |\n| 58g | Fat |\n| 29g | Carbs |\n| 9g | Protein |\n\nShow Full Nutrition Label Hide Full Nutrition Label\n\n| Nutrition Facts |   |\n|---|---|\n| Servings Per Recipe 12 |   |\n| Calories 665 |   |\n| % Daily Value \\* |   |\n| Total Fat 58g | 74% |\n| Saturated Fat 36g | 180% |\n| Cholesterol 255mg | 85% |\n| Sodium 374mg | 16% |\n| Total Carbohydrate 29g | 11% |\n| Total Sugars 25g |   |\n| Protein 9g | 18% |\n| Vitamin C 0mg | 0% |\n| Calcium 101mg | 8% |\n| Iron 1mg | 7% |\n| Potassium 152mg | 3% |\n\n\\* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.\n\n\\*\\* Nutrient information is not available for all ingredients. Amount is based on available nutrient data.\n\n(-) 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.\n\nAdd Your Photo\n\n## Photos of Very, Very, Very Good Cheesecake\n01 of 06\n\n![]()\n\nPhoto by  Meredith Food Studios\n\n02 of 06\n\n![]()\n\nPhoto by  Diana Shockley\n\n09\/10\/2017\n\nBest cheesecake. This has made me famous lol. I use 2\/3 of the heavy cream because it just holds better. I've made it over a dozen times. I just recently started addressing a crust and I like the balance of texture Better this way. My not-so-secret is 1\/2 graham crackers and 1\/2 vanilla wafers. ;) Oh definitely cover the bottom of springform or water will seep in and ruin. I make half recipe for a shorter 9 inch cake and cook 30 min uncovered and then 20ish minutes with loose foil on top. (My lame electric oven likes to burn tops)\n\n03 of 06\n\n![]()\n\nPhoto by  Diana Shockley\n\n09\/10\/2017\n\nBest cheesecake. This has made me famous lol. I use 2\/3 of the heavy cream because it just holds better. I've made it over a dozen times. I just recently started addressing a crust and I like the balance of texture Better this way. My not-so-secret is 1\/2 graham crackers and 1\/2 vanilla wafers. ;) Oh definitely cover the bottom of springform or water will seep in and ruin. I make half recipe for a shorter 9 inch cake and cook 30 min uncovered and then 20ish minutes with loose foil on top. (My lame electric oven likes to burn tops)\n\n04 of 06\n\n![]()\n\nPhoto by  Siddiqa\n\n05\/03\/2011\n\nexcellent cheesecake! so delicious and very rich in flavor i gave 1\/4 to my in laws. my husband love this so much we couldn't stop eating... he said this is the best cheesecake ever...just follow the recipe and it will be perfect. from now on this is the recipe i will be using.\n\n05 of 06\n\n![]()\n\nPhoto by  Amy Neiter\n\n05\/02\/2010\n\n06 of 06\n\n![]()\n\nPhoto by  Sally\n\n03\/27\/2007\n\n1. 1\n\n## You’ll Also Love\n[![closeup of a beautiful-looking apple cheesecake with apple slices arranged in circles, topped with cinnamon sugar and chopped pecans]() ![closeup of a beautiful-looking apple cheesecake with apple slices arranged in circles, topped with cinnamon sugar and chopped 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Process](https:\/\/www.allrecipes.com\/about-us-6648102#toc-editorial-guidelines)\n- [Privacy Policy](https:\/\/www.people.inc\/brands-privacy)\n- [Product Vetting](https:\/\/www.allrecipes.com\/about-us-6648102#toc-product-reviews)\n- [Terms of Service](https:\/\/www.people.inc\/brands-termsofservice)\n- [Advertise](https:\/\/www.people.inc\/brands\/food-drink\/allrecipes)\n- [Careers](https:\/\/www.people.inc\/careers)\n- [Contact](https:\/\/www.allrecipes.com\/about-us-6648102#toc-contact-us)\n- [Manage Your Magazine Subscription](https:\/\/w1.buysub.com\/servlet\/CSGateway?cds_mag_code=ALR)\n- [Magazine Subscription Help](https:\/\/www.magazines.com\/customer-care)\n\nAllrecipes is part of the [People Inc.](https:\/\/www.people.inc\/) publishing family.\n\nNewsletter Sign Up\n\nNewsletter Sign Up","attrs_readable_markdown":"I first made this cheesecake for dinner guests about two years ago. I haven't stopped getting requests for it since. Though it's made with extremely rich ingredients, the cake turns out wonderfully light. I never liked cheesecake much before I tried this recipe - but boy, have I been reformed! It's quite easy to make too\\!\n\nPrep Time:\n\n30 mins\n\nCook Time:\n\n1 hr\n\nAdditional Time:\n\n1 hr\n\nTotal Time:\n\n2 hrs 30 mins\n\nServings:\n\n12\n\nYield:\n\n1 to 9 - inch springform pan\n\nKeep Screen Awake\n\nIngredients\n\n1\/2x\n\n1x\n\n2x\n\nOriginal recipe (1X) yields 12 servings\n\n- 1 cup butter, room temperature\n- 4 (8 ounce) packages cream cheese, softened\n- 1 ½ cups white sugar\n- 5  eggs, room temperature\n- 2 cups heavy cream\n- 1 ½ tablespoons cornstarch\n- 1 teaspoon vanilla extract\n\n## Directions\n1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan.\n2. 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.\n3. 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.\n\n165 home cooks made it\\!\n\n## Nutrition Facts (per serving)\n|   |   |\n|---|---|\n| 665 | Calories |\n| 58g | Fat |\n| 29g | Carbs |\n| 9g | Protein |\n\n| Nutrition Facts |   |\n|---|---|\n| Servings Per Recipe 12 |   |\n| Calories 665 |   |\n| % Daily Value \\* |   |\n| Total Fat 58g | 74% |\n| Saturated Fat 36g | 180% |\n| Cholesterol 255mg | 85% |\n| Sodium 374mg | 16% |\n| Total Carbohydrate 29g | 11% |\n| Total Sugars 25g |   |\n| Protein 9g | 18% |\n| Vitamin C 0mg | 0% |\n| Calcium 101mg | 8% |\n| Iron 1mg | 7% |\n| Potassium 152mg | 3% |\n\n\\* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.\n\n\\*\\* Nutrient information is not available for all ingredients. Amount is based on available nutrient data.\n\n(-) 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.","meta_canonical":null}

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Meta Title	Very, Very, Very Good Cheesecake Recipe
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Boilerpipe Text	I first made this cheesecake for dinner guests about two years ago. I haven't stopped getting requests for it since. Though it's made with extremely rich ingredients, the cake turns out wonderfully light. I never liked cheesecake much before I tried this recipe - but boy, have I been reformed! It's quite easy to make too! Prep Time: 30 mins Cook Time: 1 hr Additional Time: 1 hr Total Time: 2 hrs 30 mins Servings: 12 Yield: 1 to 9 - inch springform pan Keep Screen Awake Ingredients 1/2x 1x 2x Original recipe (1X) yields 12 servings 1 cup butter, room temperature 4 (8 ounce) packages cream cheese, softened 1 ½ cups white sugar 5 eggs, room temperature 2 cups heavy cream 1 ½ tablespoons cornstarch 1 teaspoon vanilla extract Directions Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. 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. 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. 165 home cooks made it! Nutrition Facts (per serving) 665 Calories 58g Fat 29g Carbs 9g Protein Nutrition Facts Servings Per Recipe 12 Calories 665 % Daily Value * Total Fat 58g 74% Saturated Fat 36g 180% Cholesterol 255mg 85% Sodium 374mg 16% Total Carbohydrate 29g 11% Total Sugars 25g Protein 9g 18% Vitamin C 0mg 0% Calcium 101mg 8% Iron 1mg 7% Potassium 152mg 3% * 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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[Cakes](https://www.allrecipes.com/recipes/276/desserts/cakes/) - [Cheesecake Recipes](https://www.allrecipes.com/recipes/387/desserts/cakes/cheesecake/) # Very, Very, Very Good Cheesecake 4\.6 (112) 92 Reviews 6 Photos I first made this cheesecake for dinner guests about two years ago. I haven't stopped getting requests for it since. Though it's made with extremely rich ingredients, the cake turns out wonderfully light. I never liked cheesecake much before I tried this recipe - but boy, have I been reformed! It's quite easy to make too\! Submitted by HONEYCAKE Updated on July 14, 2022 Save Rate Share Close ![Very, Very, Very Good Cheesecake](https://www.allrecipes.com/thmb/s8nNjSpXTm9zIPrOeqz7tYn6O4Y=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/21592-very-very-very-good-cheesecake-MFS_473-2000-3dfb3b8df4764122b655bcb5b6020236.jpg) ![Very, Very, Very Good Cheesecake](https://www.allrecipes.com/thmb/s8nNjSpXTm9zIPrOeqz7tYn6O4Y=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/21592-very-very-very-good-cheesecake-MFS_473-2000-3dfb3b8df4764122b655bcb5b6020236.jpg) Add Photo [6 ![]()](https://www.allrecipes.com/recipe/21592/very-very-very-good-cheesecake/) [6 ![]()](https://www.allrecipes.com/recipe/21592/very-very-very-good-cheesecake/) [6 ![]()](https://www.allrecipes.com/recipe/21592/very-very-very-good-cheesecake/) [6 ![]()](https://www.allrecipes.com/recipe/21592/very-very-very-good-cheesecake/) Prep Time: 30 mins Cook Time: 1 hr Additional Time: 1 hr Total Time: 2 hrs 30 mins Servings: 12 Yield: 1 to 9 - inch springform pan Jump to Nutrition Facts Keep Screen Awake ## Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 12 servings - 1 cup butter, room temperature - 4 (8 ounce) packages cream cheese, softened - 1 ½ cups white sugar - 5 eggs, room temperature - 2 cups heavy cream - 1 ½ tablespoons cornstarch - 1 teaspoon vanilla extract ## Directions 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. Save Rate 165 home cooks made it\! I Made It Something went wrong. Please reload and try again. ## Nutrition Facts (per serving) \| \| \| \|---\|---\| \| 665 \| Calories \| \| 58g \| Fat \| \| 29g \| Carbs \| \| 9g \| Protein \| Show Full Nutrition Label Hide Full Nutrition Label \| Nutrition Facts \| \| \|---\|---\| \| Servings Per Recipe 12 \| \| \| Calories 665 \| \| \| % Daily Value \* \| \| \| Total Fat 58g \| 74% \| \| Saturated Fat 36g \| 180% \| \| Cholesterol 255mg \| 85% \| \| Sodium 374mg \| 16% \| \| Total Carbohydrate 29g \| 11% \| \| Total Sugars 25g \| \| \| Protein 9g \| 18% \| \| Vitamin C 0mg \| 0% \| \| Calcium 101mg \| 8% \| \| Iron 1mg \| 7% \| \| Potassium 152mg \| 3% \| \* 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. Add Your Photo ## Photos of Very, Very, Very Good Cheesecake 01 of 06 ![]() Photo by Meredith Food Studios 02 of 06 ![]() Photo by Diana Shockley 09/10/2017 Best cheesecake. This has made me famous lol. I use 2/3 of the heavy cream because it just holds better. I've made it over a dozen times. I just recently started addressing a crust and I like the balance of texture Better this way. My not-so-secret is 1/2 graham crackers and 1/2 vanilla wafers. ;) Oh definitely cover the bottom of springform or water will seep in and ruin. I make half recipe for a shorter 9 inch cake and cook 30 min uncovered and then 20ish minutes with loose foil on top. (My lame electric oven likes to burn tops) 03 of 06 ![]() Photo by Diana Shockley 09/10/2017 Best cheesecake. This has made me famous lol. I use 2/3 of the heavy cream because it just holds better. I've made it over a dozen times. I just recently started addressing a crust and I like the balance of texture Better this way. My not-so-secret is 1/2 graham crackers and 1/2 vanilla wafers. ;) Oh definitely cover the bottom of springform or water will seep in and ruin. I make half recipe for a shorter 9 inch cake and cook 30 min uncovered and then 20ish minutes with loose foil on top. (My lame electric oven likes to burn tops) 04 of 06 ![]() Photo by Siddiqa 05/03/2011 excellent cheesecake! so delicious and very rich in flavor i gave 1/4 to my in laws. my husband love this so much we couldn't stop eating... he said this is the best cheesecake ever...just follow the recipe and it will be perfect. from now on this is the recipe i will be using. 05 of 06 ![]() Photo by Amy Neiter 05/02/2010 06 of 06 ![]() Photo by Sally 03/27/2007 1. 1 ## You’ll Also Love [![closeup of a beautiful-looking apple cheesecake with apple slices arranged in circles, topped with cinnamon sugar and chopped pecans]() ![closeup of a beautiful-looking apple cheesecake with apple slices arranged in circles, topped with cinnamon sugar and chopped pecans](https://www.allrecipes.com/thmb/D79Au5YqhuNFdoNQEB0sOlrDy4s=/282x188/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/4556947-autumn-cheesecake-AllrecipesPhoto-4x3-1-176230e8d4fb43f595d838c1737df8fb.jpg) Apple Cheesecake 995 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Readable Markdown	I first made this cheesecake for dinner guests about two years ago. I haven't stopped getting requests for it since. Though it's made with extremely rich ingredients, the cake turns out wonderfully light. I never liked cheesecake much before I tried this recipe - but boy, have I been reformed! It's quite easy to make too\! Prep Time: 30 mins Cook Time: 1 hr Additional Time: 1 hr Total Time: 2 hrs 30 mins Servings: 12 Yield: 1 to 9 - inch springform pan Keep Screen Awake Ingredients 1/2x 1x 2x Original recipe (1X) yields 12 servings - 1 cup butter, room temperature - 4 (8 ounce) packages cream cheese, softened - 1 ½ cups white sugar - 5 eggs, room temperature - 2 cups heavy cream - 1 ½ tablespoons cornstarch - 1 teaspoon vanilla extract ## Directions 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. 165 home cooks made it\! ## Nutrition Facts (per serving) \| \| \| \|---\|---\| \| 665 \| Calories \| \| 58g \| Fat \| \| 29g \| Carbs \| \| 9g \| Protein \| \| Nutrition Facts \| \| \|---\|---\| \| Servings Per Recipe 12 \| \| \| Calories 665 \| \| \| % Daily Value \* \| \| \| Total Fat 58g \| 74% \| \| Saturated Fat 36g \| 180% \| \| Cholesterol 255mg \| 85% \| \| Sodium 374mg \| 16% \| \| Total Carbohydrate 29g \| 11% \| \| Total Sugars 25g \| \| \| Protein 9g \| 18% \| \| Vitamin C 0mg \| 0% \| \| Calcium 101mg \| 8% \| \| Iron 1mg \| 7% \| \| Potassium 152mg \| 3% \| \* 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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