Ingrédients pour The Best Ever Cheesecake
- 3 (8 ounce) packages cream cheese, softened
- Granulated Sugar
- Pure Vanilla Extract
- 4 large eggs
- ¼ cup cornstarch
- Heavy Whipping Cream
- Pinch of salt
- 2 tablespoons fresh lemon juice
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Comment préparer The Best Ever Cheesecake
- Preheat oven to 350°F (175°C). Prepare a 10-inch graham cracker crust.
- In a large bowl, beat 3 (8 ounce) packages of cream cheese until smooth and creamy.
- Gradually add 1 ½ cups granulated sugar, beating until well combined.
- Beat in 1 teaspoon vanilla extract.
- Add 4 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together ¼ cup cornstarch, 1 cup heavy whipping cream, and a pinch of salt.
- Gradually add the cornstarch mixture to the cream cheese mixture, mixing on high speed for 3 minutes until light and fluffy.
- Stir in 2 tablespoons fresh lemon juice.
- Pour the batter into the prepared 10-inch springform pan.
- Place the springform pan in a larger roasting pan. Pour enough boiling water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath).
- Bake for 1 hour and 15 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- Remove from the oven and let cool completely on a wire rack.
- Refrigerate for at least 12 hours before serving.
- Top with your favorite fruit before serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
185g
Fat
139g
Carbs
17g
