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Cheesecake

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Ingredients/Components

cream cheese, at room temperature - 2 lb
stick unsalted butter, at room temperature - 1 item
pure vanilla extract - 1 Tbsp
sugar
minus 1 Tbsp - 1/2 c
large eggs - 7 item
heavy cream - 2 c
lemon juice - 1/4 c

How to make cheesecake:

Grease a 13 x 9 x 2-inch pan and set aside. Place a rack 1/3 of the way up from the bottom of oven. Preheat oven to 350°. Beat cream cheese and butter until soft and smooth. Beat in the vanilla, sugar and cornstarch until the batter is smooth. Reduce to low speed and beat in eggs, one at a time, blending after each addition. Add heavy cream while beating. The mixture will be thin and smooth. Beat in lemon juice. Pour into prepared pan. Place that pan in a larger pan. Into the larger pan, pour hot water to a depth of one inch.

Place the pans in the oven and bake for 30 minutes. Rotate the pans in the oven. Increase the oven temperature to 375° and bake for 10 to 15 minutes more, until the top of the cheesecake is golden brown. Remove the cake pan from the larger pan and place it on a rack. Let it stand until the bottom of the pan is completely cool. Invert a serving platter over the cake pan and turning both together, unmold the cake. Refrigerate cheesecake until ready to serve. Makes 16 to 24 servings.

Recipe categories: Cheesecake, Desserts, Cheese.

Rating:

3.7

Average rating: 3.7, total votes: 3

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