cheesecake

Ingredients

• 3 cups (720ml) Heavy Cream
• 1 1/2 cups (360ml) Whole Milk
• 1/2 cup (100g) Granulated Sugar
• 1/4 cup (30g) Cornstarch
• 2 tsp Vanilla Extract
• 4 large Eggs
• 1 1/2 cups (180g) Cream Cheese, softened

Instructions

1. Preheat oven to 350°F (175°C). Wrap the outside of your springform pan with heavy-duty aluminum foil. This helps prevent leaks.
2. In a saucepan, whisk together heavy cream, milk, sugar, and cornstarch. Bring to a simmer over medium heat, stirring constantly, until slightly thickened.
3. Remove from heat and stir in vanilla extract.
4. In 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).
5. Pour the egg mixture back into the saucepan and cook over low heat for 1-2 minutes, stirring constantly, until slightly thickened.
6. Add the softened cream cheese and stir until smooth.
7. Pour the mixture into your prepared springform pan.
8. Bake for 60-75 minutes, or until the edges are set but the center still has a slight jiggle. (A slight wobble is normal!)
9. Turn 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.
10. Remove from the oven and let cool completely in the pan before refrigerating for at least 4 hours, or preferably overnight.

Notes

• For a smoother cheesecake, whisk the cream cheese until completely smooth before adding it to the batter.
• Using room temperature cream cheese is crucial for a perfectly smooth texture.
• To prevent cracking, avoid drastic temperature changes. Don't put a hot cheesecake in a cold environment.
• If your cheesecake cracks, don't worry! It still tastes delicious. You can cover it with a fruit topping or chocolate ganache.
• To store, wrap the cheesecake tightly in plastic wrap and refrigerate for up to 5 days.