Ingredients
12
12 servings
- •1 cup butter, room temperature
- •4 (8 ounce) packages cream cheese, softened
- •1.5 cups white sugar
- •5 eggs, room temperature
- •2 cups heavy cream
- •1.5 tablespoons cornstarch
- •1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan.
- Using an electric mixer, beat the butter, cream cheese and sugar until light and fluffy. Beat in the eggs, one at a time, until blended. Stir in the heavy cream, cornstarch and vanilla.
- Wrap the bottom of the springform pan with aluminum foil. Line a roasting pan with a damp kitchen towel. Place cheesecake pan on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the cheesecake pan. Bake for 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.
Nutritional Facts
Per 12 servings
- Calories: 665
- Carbohydrate: 29g
- Fat: 58g
- Protein: 9g
- Sugar: 25g
Related Recipes
Cheesecake Cupcakes
Classic Cheesecake
Instant Pot Cheesecake with Sour Cream Topping
Cheesecake Cookies
Homemade Cheesecake
Creamsicle Cheesecake
Cream Cheese Cupcakes
The Best Chocolate Cheesecake
Classic New York-Style Cheesecake
Cream Cheese Cupcakes with Sour Cream Topping
New York Italian Style Cheesecake
