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Very, Very, Very Good Cheesecake
Very, Very, Very Good Cheesecake
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
150 minutes
Crustless decadent cheesecake perfection.
Ingredients:
  • 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 your oven to 350 degrees F (175 degrees C) and prepare a 9-inch springform pan by greasing and flouring it.
  • In an electric mixer, whip together butter, cream cheese, and sugar until fluffy. Mix in eggs one at a time until fully incorporated. Add heavy cream, cornstarch, and vanilla, and stir to combine.
  • Wrap the bottom of the springform pan with aluminum foil and line a roasting pan with a damp kitchen towel. Place the cheesecake pan on the towel inside the roasting pan on the oven rack, then fill the roasting pan with boiling water halfway up the sides of the cheesecake pan. Bake for 60 minutes until the cheesecake center is just firm. Allow to cool at room temperature for 1 hour, then refrigerate until set before removing from the pan.

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