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Cheesecake, The Best (D, TNT)
Source: Unknown
Serves: about 12

graham cracker crust
4 8-ounce packages cream cheese (the regular variety not light Neufchatel cream cheese), at room temperature
1-2/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 extra large eggs
3/4 cup heavy whipping cream

Preheat the oven to 350°F and generously butter a 9" springform pan. Add pie crust to bottom. (I use graham cracker pie crust already made and add it to bottom of greased spring-form pan).

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.

Increase the mixer speed to high and beat in the remaining 1-1/3 cups 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. Be careful not to overmix the batter.

Gently spoon the cheese filling on top of graham cracker pie crust. Place the springform pan in a large shallow pan containing hot water that comes about 1" up the sides of the pan. Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour.

Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight. Remove the sides of the springform pan.

Slide the cake off of the bottom of the pan onto a serving plate. Or if you wish, simply leave the cake on the removable bottom of the pan and place it on a serving plate. If any cake is left over, cover it with plastic wrap and store in the refrigerator.

Poster's Notes:
Please do not try any short cuts, it's worth it. And make sure you bake in the water. A very important detail.

Posted by Greysline

Nutritional Info Per Serving: N/A