Wednesday, May 25, 2011


This cheesecake may not be quite vintage but I know it is at least 40 years old.

4 pkgs (8-oz each)cream cheese, softened
1 1/2 cups sugar
1/2 cup cornstarch
2 sticks butter, softened (unsalted is best)
2 cups heavy cream
6 eggs

Preheat oven to 350 degrees.
Oil a 10-inch springform pan and wrap the outside of the pan with heavy duty aluminum foil; set aside.

In a large mixer bowl, beat the cream cheese until it is smooth. When cheese is smooth, add the sugar and blend in. Add the cornstarch, butter, heavy cream, and eggs, beating well after each. Pour mixture into the prepared pan and place the pan inside a larger pan filled with about 1-inch of water.

Bake the cake for 1 hour at 350 degrees or until cake is golden brown. Transfer pan to a wire rack to cool. Once cooled completely, this will take about 3 or 4 hours, remove the side of the pan. Cover the cake and keep in the refrigerator until serving time. Refrigerate any leftovers.

Note: Top with some fresh fruit of your choice, if desired.

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