13 febbraio 2013

No Crust Cheesecake

Amber and Autumn
No Crust Cheesecake Ingredients:

4 (8 ounce) packages cream cheese, softened
1 and 1/2 cups granulated sugar
1/2 cup cornstarch
2 cups heavy cream
6 eggs at room temperature
2 sticks of butter, softened


Preheat oven to 350 degrees. With electric mixer on medium speed, beat the cream cheese until smooth, add the sugar and blend well. Add the eggs, one at a time, blending well after each addition. Continue adding the cornstarch, cream and butter, one ingredient at a time and blending well after each addition until well mixed.
Pour the cheesecake mixture into a 9 inch spring form pan. Wrap the outside bottom of the pan with aluminum foil to seal and place the spring form pan into another larger pan filled with 1 inch of water.
Place the two pans in the oven and bake at 350 degree oven for 1 hour or until golden brown on top. Remove the cake from the oven and loosen the cake from the pan with a sharp knife but don't remove the rim.
Cool to room temperature and refrigerate for 4 hours to chill. Remove rim before serving and garnish as desired.
Serves 16.

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