Tall and Creamy Cheesecake
My favorite dessert is cheesecake and this recipe makes an outsized , creamy ny cheesecake without a crust.
INGREDIENTS
32 oz cheese (4 packs) temperature
5 large eggs at temperature
2 cups temperature soured cream
8 tablespoons butter at temperature
1 1/2 cups sugar
2 tablespoons cornstarch
2 vanilla pods can replace 1 1/2 teaspoons of pure vanilla
1 teaspoon fresh juice
INSTRUCTIONS
1.Firmly wrap 2 layers of foil round the outside of the ten inch spring-shaped pan covering rock bottom and sides.
2.Coat the within of the pan with butter.
3.Preheat oven to 300 ° F.
4.Using an electrical mixer with a beater, beat cheese and butter until smooth.
5.Add eggs one by one until blended.
6.Add soured cream and blend until smooth.
7.Add sugar, cornstarch, vanilla and juice , beat until smooth, about 2 minutes.
8.Pour into a spring-loaded baking sheet and place within the pan large enough to stop the edges from touching.
9.Place within the oven and pour boiling water into the pan to succeed in half the hinged side of the pan. (be careful to not splash water on the cake)
10.Bake for two hours or until the cake is browned on top. My oven may be a convection oven, so it's going to take longer to bake during a normal oven.
11.Remove from the water bath (double boiler), remove the foil, and let it cool completely to temperature before opening and removing the edges .
12.Cover and chill until cool (preferably allowed to chill overnight). Cakes must be cooled so as to harden properly.
13.Serve plain or with berries and topping or maybe caramel sauce.
