Cheesecake
| 32 oz (4- 8 oz pkgs) | cream cheese at ROOM TEMP |
| 1/3 c + 1 1/3 c | sugar (5/3 cup total) |
| 1⁄4 c | corn starch |
| 1 T | pure vanilla |
| 2 | extra-large eggs |
| 3⁄4 c | heavy whipping cream |
- Preheat oven to 350 degrees.
- Beat 1 pkg cream cheese, 1/3 c sugar and the corn starch on LOW for 3 minutes or until creamy.
- Then beat in the remaining 3 pkgs of cream cheese.
- Turn mixer to HIGH speed and add remaining 1 1/3 c sugar.
- Then beat in vanilla.
- Blend in eggs, one at a time beating well after each addition
- Blend in heavy cream.
- Mix only until completely blended. DO NOT OVERMIX.
- Spoon cream cheese filling on top of sponge cake (or lightly prebaked graham cracker crust).
- Place pan in large shallow pan containing hot water that comes about 1 inch up the sides of the pan.
- Bake for approximately 1 hour until the center barely jiggles when you shake the pan.
- Cool for 1 hour. Then cover the cake with plastic wrap and refrigerate for 4 hours or overnight.
Source
Molly Losey (presumably the Junior’s cheesecake recipe?)