Cheesecake

[jdbower]

Cheesecake

Ingredients:

1 cup butter - room temperature

32 oz cream cheese - softened

1-1/2 cups sugar

5 eggs - room temperature

2 cups heavy cream

1-1/2 tbs cornstarch

1 tsp vanilla

Instructions:

Preheat oven/KK to 350. Grease 9" springform pan.

Beat butter, cream cheese and sugar until light and fluffy. Beat in eggs, one at a time, until blended. Stir in heavy cream, cornstarch, and vanilla

Wrap the bottom of the springform pan with aluminum foil. Line a roasting pan or skillet with a damp kitchen towel. Place cheesecake pan on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the cheesecake pan. Bake for 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.

I like to do my cheesecake in the KK after I'm done with a cook - most of the smoke is burned off by then but there's a delicious hint of it remaining.