New York Style Cheesecake II
Ingredients:4 (8 ounce) packages cream cheese, softened
1 cup unsalted butter, softened
1/2 cup heavy whipping cream
1 and 1/2 cups sour cream
1 and 3/4 cups white sugar
1 and 1/2 tablespoons cornstarch
1 ounce amaretto liqueur
1 teaspoon vanilla
5 eggs
1 egg yolk
Directions:
Preheat
oven to 375 degrees with oven rack in center of oven. Bring all
ingredients to room temperature and wrap the outside of a 9 inch spring
form pan securely with foil. Spray the inside of the pan with non stick
cooking spray.
In a large bowl with
electric mixer on medium speed, beat cream cheese and butter until
smooth. Add the sugar and cornstarch then blend in the sour cream and
whipping cream. Add amaretto and vanilla and blend in. Stir in eggs and
egg yolk one at a time and mix well after each addition. Pour the batter
into the prepared spring form pan.
Place
the spring form pan in another pan that is larger than the spring form
pan and add warm water to the outer pan to create a water bath to help
prevent cracks in the cheesecake.
Bake
on the center rack of oven for 70 minutes at 375 degrees. Turn the oven
off and allow to cool with oven door open for one hour.
Remove
the cake from the water bath and loosen the cake from the edges of the
pan without removing the rim. Refrigerate at least 3 hours before
removing rim and serving.
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