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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This is my version of Junior's classic cheesecake, it's very similar to those you'd find online or in books. Ingredients:
3 tablespoons cornstarch; sifted |
30 oz cream cheese; softened |
14 tablespoons sugar |
3/4 teaspoon vanilla extract |
1 large egg |
1/2 cup whipping cream; 35% fat |
----- crust |
4 oz graham cracker crumbs |
2 oz butter or margarine; room temperature |
2 tablespoons sugar |
Directions:
1. Preheat the oven to 350°F.
2. Cover the base of a 7-inch springform pan with parchment or wax paper.
3. Brush it with butter or corn oil. Wrap the bottom and sides of the pan with a sheet of aluminum foil to keep water out of the pie during baking.
4. Combine the crust ingredients and spread the mixture, pressing down with your palms, into the base of pan.
5. Refrigerate until chilled.
6. Place the sifted cornstarch, 8 oz of the cream cheese and 1/3 cup of the sugar in a large bowl.
7. Beat with an electric mixer on low until creamy, about 3 minutes, scraping the bowl occasionally.
8. Beat in the remaining cream cheese.
9. Increase the mixer speed to high and beat in the remaining sugar, then beat in the vanilla.
10. Blend in the egg, beating the batter well afterwards.
11. With a large spoon, blend in the cream and mix until completely blended but do not overmix.
12. Gently spoon the filling into the prepared pan.
13. Place in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform.
14. Bake at 350°F until the center barely jiggles when you shake the pan, about 1 hour and 10 minutes.
15. Turn off the oven, leaving the cake inside to cool for 30 minutes.
16. Cover with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight.
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