Cheese Cake (no crust)Cuisine: Pesach Category: Cake & frost Servings: 12 Ingredients:2 lbs cream cheese8 tbs butter 1 tbs vanilla 1 1/2 cups sugar 1/2 cup cornstarch less 1 tbs 7 large eggs 2 cups heavy cream 1/4 lemon juice Instructions:Let butter and cream cheese come to room temperature, about 1 hour at least. Preheat oven to 350. Arrange oven rack 1/3 of the way up from oven bottom. Butter a 9x13 cake pan and set aside. Cream softened butter and cream cheese in mixer until smooth and soft. Add vanilla, sugar, cornstarch and beat till well blended. Scrape side of bowl often. Reduce mixer speed to low and beat in one egg at a time. Keep beating and heavy cream slowly while beating and continue to beat until thin and smooth. Beat in lemon juice. Pour batter into greased baking pan. Place pan into larger pan and place in oven. Add hot water to larger pan to the depth of 1". Bake for 30 min and turn pans carefully in oven. Increase temperature to 375 and bake until top is golden about 20 min more. Remove cake from hot water and cool on rack. Cool until bottom is completely cooled. Refrigerate. Tastes best at room temperature. Can be frozen.Click Here To Return To The Recipe List This Page Generated By: |