Description
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!
Ingredients
- 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
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 2 hrs 30 mins
Servings: 12