Bake the day before serving.
Ingredients
Crust
- 1 3/4 cups graham cracker crumbs (about 15 crackers)
- 2 tablespoons brown sugar
- 1/4 cup melted butter
Filling
- 4 (8 ounce) packages full fat cream cheese at room temperature
- 1 2/3 cups white sugar
- 1/4 cup cornstarch
- 1 tablespoon vanilla
- 2 eggs
- 3/4 cup 35% heavy whipping cream
Method
- Wrap the bottom of a 9 inch springform pan in aluminum foil ensuring that the pan is sealed against water on the bottom and sides.
- Preheat oven to 350°F.
- Mix crust ingredients together.
- Press crust into bottom of springform pan.
- Bake crust for 10 minutes.
- Remove from oven.
- In a stand mixer with paddle attachment on low beat 1 package of cream cheese, 1/3 cup of sugar, and the cornstarch together for 4 minutes.
- Beat in remaining cream cheese one package at a time.
- On medium beat in remaining sugar and vanilla.
- Beat in eggs one at a time.
- Blend in cream until just mixed (do not overmix).
- Pour filling into pan over crust.
- Place springform pan in a roasting pan.
- Add hot water to roasting pan until water comes 1 inch up the side of the springform pan.
- Put the roasting pan into the oven and bake until top is gold and middle is slightly jiggly (about 1 1/2 hours).
- Remove from oven.
- Gently take springform pan out of the roasting pan and set on a wire rack to cool.
- Let cake cool 2 hours.
- Cover pan with plastic wrap and put in fridge for at least 6 hours.
Source
