Juniors Cheesecake Recipe

How to make it

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• Preheat the oven to 350°F.
• Cover the base of a 7-inch springform pan with parchment or wax paper.
• Brush it with butter or corn oil. Wrap the bottom and sides of the pan with a sheet of aluminum foil to keep water out of the pie during baking.
• Combine the crust ingredients and spread the mixture, pressing down with your palms, into the base of pan.
• Refrigerate until chilled.
• Place the sifted cornstarch, 8 oz of the cream cheese and 1/3 cup of the sugar in a large bowl.
• Beat with an electric mixer on low until creamy, about 3 minutes, scraping the bowl occasionally.
• Beat in the remaining cream cheese.
• Increase the mixer speed to high and beat in the remaining sugar, then beat in the vanilla.
• Blend in the egg, beating the batter well afterwards.
• With a large spoon, blend in the cream and mix until completely blended but do not overmix.
• Gently spoon the filling into the prepared pan.
• Place in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform.
• Bake at 350°F until the center barely jiggles when you shake the pan, about 1 hour and 10 minutes.
• Turn off the oven, leaving the cake inside to cool for 30 minutes.
• Cover with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight.