This recipe is from a cookbook written by Junior's (a famous bakery in NYC). I adapted the recipe a little bit to make it easier. So here's my take on Junior's cheesecake (very yummy).
Ingredients:
4 8-ounce packages of cream cheese, at room temperature (must be regular, not reduced fat)
1 1/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 extra-large egges
3/4 cup heavy whipping cream
Graham cracker crust (I use 10 full graham crackers and about 2 tablespoons melted butter).
1. Preheat the oven to 350 F and form graham cracker crust in bottom of a 9-inch springform pan.
2. Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of cream cheese.
3. Increase the mixer speed to high and beat in the remaining 1 cup of the sugar, then beat in the vanilla. Blend in the eggs, one at a time, beating the batter well after adding each one. Blend in heavy cream. At this point mix the filling only until completely blended (just like they do at Junior’s). Be careful not to overmix the batter.
4. Pour cheesecake mixture into springform pan. Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour.
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