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Prep Time: 0 Minutes Cook Time: 105 Minutes |
Ready In: 105 Minutes Servings: 12 |
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Smooth, delicious, restaurant-quality cheesecake. You can dress it up if you wish with fresh berries or other fresh fruit, but please don't use any canned cherry pie or blueberry goop on top. It would be heresy. Ingredients:
2 1/2 pounds cream cheese, softened |
1 cup sugar, or splenda |
1/4 cup cornstarch, plus 3/4 teaspoon |
1 tablespoon lemon juice |
6 large eggs |
7 tablespoons heavy cream |
14 ounces sour cream |
1 vanilla bean, split and seeds scraped out (use seeds, put empty bean in a cannister of sugar to flavor sugar) |
1 tablespoon vanilla extract |
Directions:
1. Cream together the cream cheese, sugar, cornstarch and lemon juice. Add eggs slowly, one at a time. Scrape bowl and paddle often. Add in heavy cream, sour cream, vanilla bean seeds and vanilla extract. Scrape sides of bowl and paddle. Pour into container; cover and refrigerate overnight. (The cheesecake filled our springform pan almost to overflowing.)
2. Bake at 300 degrees for approximately 1 hour 45 minutes in hot water bath until set. After removing from oven, loosen edge around cheesecake with a knife. This will help prevent cracking. Refrigerate overnight and serve on third day with your favorite topping.
3. Hot water bath: To bake in a hot water bath, fill a large roasting pan about 2/3's of the way with hot water and set in oven. Place springform pan encased in heavy aluminum foil in center of pan.
4. NOTE: I baked this without a crust to make this GF, but to make a traditional crust (you could make a GF one) mix:
5. 8 to 10 ounces graham cracker crumbs with 1 stick of melted butter and 2 T sugar. Press into bottom of a 9 springform pan and bake for 15 minutes at 350. Wrap pan with foil prior to baking.
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