Junior’s Cheesecake

JUNIOR'S CHEESECAKE

1 Preparation Time :

Categories : Cheesecakes

Amount Measure Ingredient -- Preparation Method -- -- --

2 tablespoon Unsalted butter

Graham crackers

7/8 cup Sugar

3 tablespoon Cornstarch -- sifted

30 ounce Cream cheese -- at room temp.

1 Extra-large egg

1/2 cup Heavy cream

3/4 teaspoon Vanilla

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. Mix the sugar with the cornstarch.

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. Spoon

batter into prepared pan. Preheat the oven to 450 degrees F.

40 to 45 minutes, until the top is golden brown.

3 hours. Makes

1 8-inch

cheesecake.

Developed by baker Eigel Peterson in 1950. From "The Brooklyn Cookbook" by Lyn

Stallworth and Rod Kennedy, Jr. Formatted for MM by Karen Adler FNGP13B. - - - - - - - - - - - - - - - - - -