OK! Magazine USA – August 19, 2019

44 AUGUST 19, 2019 OK!

CELEB COOKBOOK

1. Preheat the oven to 350
   degrees. Generously butter
   the bottom and sides of a
   9-inch springform pan. Wrap
   the outside with aluminum foil,
   covering the bottom and
   extending all the way up the
   sides. Make and/or bake the
   sponge cake crust until set and
   golden, about 10 minutes.
   Leave it in the pan. Keep the
   oven on.


2. Put one package of the
   cream cheese, 1⁄3 cup of the
   sugar and the cornstarch in a
   large bowl and beat with an
   electric mixer on low until
   creamy, about 3 minutes,
   scraping down the bowl
   several times. Blend in the

remaining cream cheese, one

package at a time, scraping

down the bowl after each one.

3. Increase the mixer speed to
   medium and beat in the
   remaining 11⁄3 cups sugar, then
   the vanilla. Blend in the eggs,
   one at a time, beating well after
   adding each one. Beat in the
   cream just until completely
   blended. Be careful not to
   overmix! Gently spoon the
   batter over the crust.


4. Place the cake in a large,
   shallow pan containing hot
   water that comes about 1 inch
   up the sides of the springform.
   Bake until the edges are light
   golden brown and the top is
   slightly golden tan, about

1 hour 15 minutes. Remove the

cheesecake from the water

bath, transfer to a wire rack and

let cool for 2 hours. Then leave

the cake in the pan, cover

loosely with plastic wrap and

refrigerate until completely

cold, preferably overnight or

for at least 4 hours.

5. To serve, release and remove
   the sides of the springform,
   leaving the cake on the bottom
   of the pan. Place on a cake
   plate. Refrigerate until ready
   to serve. Slice the cold cake
   with a sharp straight-edge
   knife, not a serrated one. Cover
   any leftover cake and
   refrigerate, or wrap and freeze
   for up to one month.

Directions

JUNIOR’S

CHEESECAKE

SERVES: 8

TOTAL TIME:

7 HRS. 40 MINS.

SKILL LEVEL

• Butter for greasing pan


• 1 9-inch Junior’s Sponge
  Cake Crust (or your
  favorite store-bought
  sponge cake crust)


• Four 8 oz packages full-fat
  cream cheese, at room
  temperature


• 12⁄3 cups sugar


• 1⁄4 cup cornstarch


• 1 tbsp pure vanilla extract


• 2 extra-large eggs


• 3⁄4 cup heavy or whipping
  cream

W

Ingredients