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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