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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

Directions:

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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