Yield: 1 Servings
|2 tablespoons||Butter; unsalted|
|\N \N||Graham Crackers|
|3 tablespoons||Cornstartch; sifted|
|30 ounces||Cream cheese; at room temperature|
|1 \N||Egg; extra large|
|½ cup||Heavy cream|
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.
Recipe by: Brooklyn Cookbook
Posted to JEWISH-FOOD digest by Joyce Rosenfield <dogsmom@...> on Nov 16, 1998, converted by MM_Buster v2.0l.