Ingredients
1⁄4 cup graham cracker crumbs
3⁄4 cup sugar, plus
2 tablespoons sugar
3 tablespoons sifted cornstarch
30 ounces cream cheese, softened
1 large egg
1⁄2 cup heavy cream (whipping)
3⁄4 teaspoon vanilla extract
Instructions
Preheat oven to 350 degrees.
Generously butter the bottom and sides of an 8-inch springform pan.
Lightly coat the bottom of the pan with the graham cracker crumbs and refrigerate pan.
In large bowl, combine the sugar and cornstarch.
Beat in cream cheese, then beat in egg.
Slowly drizzle in the heavy cream, beating constantly.
Add vanilla and stir well.
Pour the mixture into prepared pan and bake until top is golden, 40-45 minutes.
Cool in pan on a wire rack for 3 hours.
Description
What can be bad about a cheesecake that is mainly cream cheese and heavy cream? Nothing. This needs nothing else such as strawberries.
Servings
8-10
Notes
I called my nephew, Jim Bernstein, to ask for a cheesecake recipe from an aunt on his mother's side. I had lost my copy. He suggested this one. I knew I could rely on another Bernstein foodie and he didn't disappoint me. Don't overbeat. As Jim told me, don't incorporate too much air in it. It is just fabulous.
Source
Junior's Cheesecake by way of my one and only nephew, Jim Bernstein
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