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Pure Cream Cheesecake




Source of Recipe


internet


List of Ingredients




4 8-ounce packages of the best cream cheese at room temperature
1 2/3 cups of sugar
1/4 cornstarch
1 Tablespoon pure vanilla extract
3/4 cup heavy whipping cream


Recipe



Place one 8 ounce of cream cheese, 1/3 sugar, and cornstarch in a large bowl. Beat with electric mixer on low until creamy, about 3 minutes.

Beat in the remaining 3 packages of cream cheese

Increase the mixer speed to high and beat in the remaining 1 1/2 cups sugar, then beat in vanilla.

Blend in the eggs, one at a time for lighter cake, beating the batter well after adding each one.

Blend in the heavy cream (at this point its important this is the trick) mix only until completely blended. (be careful not to over mix)

Place the springform pan in a large shallow pan containing hot water that comes about 1 inch up the sides of pan.

Bake the cheesecake until the center barely jiggle when you shake the pan, one hour.

Cool cake on wire rack for one hour. Cover the cake with plastic wrap and refrigerate until cold, at least 4 hours or overnight

Remove the sides of the springform pan