2 tb Butter; unsalted
Graham Crackers
1/8 c Sugar
3 tb Cornstartch; sifted
30 oz Cream cheese; at room
-temperature
1 Egg; extra large
1/2 c Heavy cream
3/4 ts Vanilla
1. Liberally grease the side and bottom of an 8 inch springform pan with
the butter. Crush to powder enough graham crackers to lightly coat the
bottom. Coat the bottom with the cracker crumbs and refrigerate the pan
until ready to use.
2. Mix the sugar with the cornstartch. Add the cream cheese and stir to
blend well; stir in the egg and blend again. Add the heavy cream, a little
at a time, and mix. Stir in the vanilla. Spon batter into prepared pan.
Preheat the oven to 450 degrees F. 3. Bake for approximately 40 to 45
minutes, until the top is golden brown. Transfer the cheesecake to a rack
and let it cool for 3 hours. Makes 1 8 inch cheesecake.
Yields
1 Servings