“From the food blog - Chaos in the kitchen. http://chaosinthekitchen.com/2008/11/cheesecake/ Here's her notes on the cheesecake, "This cheesecake is huge and it rises very high before settling back down. The result is a rustic, homemade cheesecake with a lightly browned top, toffee crust and more than a couple of cracks. If you are truly upset by the cracks or the settling of the middle just fill it with a sour cream sauce, chocolate ganache, fruit filling, or whatever floats your boat. One warning though, the addition of all that stuff really detracts from the delicious simplicity of this cake. If anything at all, I like to serve it with only the simplest of fruit topping. Feel free to bake it in a water bath or other such nonsense but honestly I like the rustic, handcrafted look that makes this cake stand apart from it’s freezer aisle counterparts."”
READY IN:
1hr 10mins
SERVES:
6-8
YIELD:
1 10 in cheesecake
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare a graham cracker crust in a large springform pan. Preheat oven to 325°F
  2. Using a stand mixer or high power hand mixer, cream the cream cheese, sugar, and vanilla together.
  3. With mixer running add eggs one at a time, fully incorporating each one before adding the next. Scrape down the sides as needed.
  4. Add cornstarch, cream and salt. Beat on highest speed for several minutes until batter is light and fluffy.
  5. Stir in lemon juice.
  6. Pour batter into crust and bake for 1 hour. Place a baking sheet under just in case it spills. This cake is huge and will rise up over the sides of the pan.
  7. When the hour has elapsed, check the center of the cake with a toothpick, if it comes out clean turn the oven off and leave it for 30 minutes.
  8. Crack the oven door and allow the cake to cool to room temperature in the oven.
  9. Once cake is cool, place it in the refrigerator to chill overnight.

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