Skyscaper Cheesecake layer
(from cursethedawn69’s recipe box)
Unless your making the Boston cream pie cheesecake, place in freezer overnight, or until ready to assemble the cake.
Source: Book
Categories: Dessert: Skyscraper Cheesecakes
Ingredients
- three 8 oz packages cream cheese, soft
- 1 1/3 cups sugar
- 3 Tablespoons cornstarch
- 1 Tablespoon pure vanilla extract
- 2 extra-large eggs
- 2/3 cup heavy whipping cream
Directions
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Preheat the oven to 350 degrees. Generously butter the bottom and sides of a 9 inch springform pan. Wrap the outside in aluminum foil, covering the bottom and extending all the way up the sides.
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Put one package of the cream cheese, 1/3 cup sugar, and the cornstarch in a large bowl and beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese one package at a time, scraping down the bowl after each one. Increase the mixer speed to medium and beat in the remaining 1 1/3 cups sugar, then the vanilla. Blend in the eggs one at a time, beating well after each addition. Beat in the cream just until completely blended. Be careful not to over mix!
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Gently spoon batter into spring form pan without a paper liner and place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the spring form pan. Bake until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. Remove the cheesecake from the water bath, transfer to a wire rack, and cool for 2 hours (just walk away-dont touch it). Then, leave the cake in the pan, cover loosely with plastic wrap, and refridgerate until completely cold, about 4 hours.