Junior's Cheesecake
Junior's Cheesecake recipe
Yield
4 servingsPrep
15 minCook
45 minReady
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoon |
butter, unsalted
|
|
| 1 | x |
graham crackers/wafers
|
*
|
| ⅞ | cup |
sugar
|
|
| 3 | tablespoon |
cornstarch
sifted |
|
| 30 | ounce |
cream cheese
at room temperature |
|
| 1 | Extra-large |
eggs
|
|
| ½ | cup |
heavy whipping cream
|
|
| ¾ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter, unsalted
|
|
| 1 | x |
graham crackers/wafers
|
*
|
| 207 | ml |
sugar
|
|
| 45 | ml |
cornstarch
sifted |
|
| 867 | ml/g |
cream cheese
at room temperature |
|
| 1 | Extra-large |
eggs
|
|
| 118 | ml |
heavy whipping cream
|
|
| 3.8 | ml |
vanilla extract
|
|
Directions
Liberally grease the side and bottom of an 8-inch springform pan with the butter.
Crush to powder enough graham crackers to lightly coat the bottom.
Coat the bottom with the cracker crumbs and refrigerate the pan until ready to use.
Mix the sugar with the cornstarch.
Add the cream cheese and stir to blend well; stir in the egg and blend again.
Add the heavy cream, a little at a time, and mix.
Stir in the vanilla.
Spoon batter into prepared pan.
Preheat the oven to 450℉ (230℃).
Bake for approximately 40 to 45 minutes, until the top is golden brown.
Transfer the cheesecake to a rack and let it cool for 3 hours.
