{"product_id":"cheesecake","title":"cheesecake","description":"\u003ch4\u003eIngredients\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003e3 cups (720ml) Heavy Cream\u003c\/li\u003e\n\u003cli\u003e1 1\/2 cups (360ml) Whole Milk\u003c\/li\u003e\n\u003cli\u003e1\/2 cup (100g) Granulated Sugar\u003c\/li\u003e\n\u003cli\u003e1\/4 cup (30g) Cornstarch\u003c\/li\u003e\n\u003cli\u003e2 tsp Vanilla Extract\u003c\/li\u003e\n\u003cli\u003e4 large Eggs\u003c\/li\u003e\n\u003cli\u003e1 1\/2 cups (180g) Cream Cheese, softened\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eInstructions\u003c\/h4\u003e\u003col\u003e\n\u003cli\u003ePreheat oven to 350°F (175°C). Wrap the outside of your springform pan with heavy-duty aluminum foil. This helps prevent leaks.\u003c\/li\u003e\n\u003cli\u003eIn a saucepan, whisk together heavy cream, milk, sugar, and cornstarch. Bring to a simmer over medium heat, stirring constantly, until slightly thickened.\u003c\/li\u003e\n\u003cli\u003eRemove from heat and stir in vanilla extract.\u003c\/li\u003e\n\u003cli\u003eIn a separate bowl, whisk eggs lightly. Gradually whisk about 1\/2 cup of the hot cream mixture into the eggs to temper them (this prevents them from scrambling).\u003c\/li\u003e\n\u003cli\u003ePour the egg mixture back into the saucepan and cook over low heat for 1-2 minutes, stirring constantly, until slightly thickened.\u003c\/li\u003e\n\u003cli\u003eAdd the softened cream cheese and stir until smooth.\u003c\/li\u003e\n\u003cli\u003ePour the mixture into your prepared springform pan.\u003c\/li\u003e\n\u003cli\u003eBake for 60-75 minutes, or until the edges are set but the center still has a slight jiggle. (A slight wobble is normal!)\u003c\/li\u003e\n\u003cli\u003eTurn off the oven and prop the oven door open with a wooden spoon. Let the cheesecake sit in the oven for 1 hour to prevent cracking.\u003c\/li\u003e\n\u003cli\u003eRemove from the oven and let cool completely in the pan before refrigerating for at least 4 hours, or preferably overnight.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch4\u003eNotes\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eFor a smoother cheesecake, whisk the cream cheese until completely smooth before adding it to the batter.\u003c\/li\u003e\n\u003cli\u003eUsing room temperature cream cheese is crucial for a perfectly smooth texture.\u003c\/li\u003e\n\u003cli\u003eTo prevent cracking, avoid drastic temperature changes. Don't put a hot cheesecake in a cold environment.\u003c\/li\u003e\n\u003cli\u003eIf your cheesecake cracks, don't worry! It still tastes delicious. You can cover it with a fruit topping or chocolate ganache.\u003c\/li\u003e\n\u003cli\u003eTo store, wrap the cheesecake tightly in plastic wrap and refrigerate for up to 5 days.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"RolTak","offers":[{"title":"Default Title","offer_id":43675583348833,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/0845\/1425\/files\/cheesecake.jpg?v=1771704056","url":"https:\/\/www.pantribot.com\/products\/cheesecake","provider":"PantriBot","version":"1.0","type":"link"}