Cheesecake

Description: Cheesecake. Use a stand mixer, scrape down the bowl regularly to make sure everything is well incorporated. Yield: 9-inch cheesecake

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Crust

Qty	Unit	Ingredient
1	c.	Flour
1	Tbsp.	Corn Starch
1/4	tsp.	Kosher Salt
1/2	c.	Butter (room temperature)
1/3	c.	Sugar
2	tsp.	Vanilla Extract
2		Egg Yolks

Directions:

1. Double wrap the outside of a springform pan with heavy aluminum foil; line the bottom with parchment paper, greased on both sides
2. Sift together flour, corn starch, and salt
3. In a separate bowl, cream butter and sugar together until it is fluffy and starts to lighten
4. Add vanilla and egg yolks, mix just until incorporated
5. Add flour mixture and mix just until the dough comes together and the flour disappears
6. Chill dough for 15-20 minutes
7. Spread dough evenly across the springform pan, poke a few times with a fork near the center
8. Bake at 350 F. for about 15 minutes
9. Remove crust from oven to cool
10. Reduce heat to 300 F. and add water bath (enough to go 1 inch up the side of a springform pan)

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Filling

Qty	Unit	Ingredient
4	8 oz. packages	Cream Cheese (room temperature)
1 2/3	c.	Sugar (separated)
1/4	c.	Corn Starch
1	Tbsp.	Vanilla Extract
2		Eggs (room temperature)
3/4	c.	Heavy Cream

Directions:

1. Preheat oven to 300 F. with a water bath
2. Mix one of the cream cheese packages, 1/3 c. sugar, and the corn starch until well blended
3. Blend in the other three cream cheese packages, one at a time
4. Add remaining sugar and vanilla, mix well
5. Add eggs one at a time, mixing well after each
6. Add heavy cream and mix only until completely incorporated
7. Spoon the batter over the crust
8. Bake in a water bath for 75 minutes; turn off the oven and open the door for one minute; close the door and leave the cheesecake in the water bath in the oven for another hour
9. Remove cheesecake from oven and water bath and allow to cool to room temperature on a wire rack
10. When cooled to room temperature, refrigerate for 4-6 hours before serving