By: Zeus
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Ingredients
Serves Tool
Serves To:USMetric| 8 | Tablespoon(T) | unsalted butter, at room temperature | |
| 1 1/2 | Cup(c) | sugar | |
| 21 | Ounce(oz) | whipped cream cheese, at room temperature | |
| 1 | Pint(pt) | sour cream, at room temperature | |
| 5 | large eggs, at room temperature | ||
| 3 | Tablespoon(T) | cornstarch | |
| 1 | Tablespoon(T) | pure vanilla extract |
Preparation
Preheat the oven to 350°F. Spray a 9 inch spring form pan. Cream the butter and sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add the cream cheese and beat, scraping the bowl several times, until smooth. Beat in the sour cream and then the eggs, one at a time, beating well and scraping the bowl after each addition. Beat in the cornstarch and vanilla. Scrape the batter into the prepared spring form pan and place the pan in a larger pan. Add warm water to reach at least halfway up the sides of the spring form. Bake for 1 1/2 hours. Then turn off the heat and allow the cheesecake to cool in the oven for 3 hours (no peeking). Wrap the cheesecake in plastic wrap, and refrigerate it overnight. Release the spring form, cut the cheesecake into wedges, and serve.