Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To prepare the ingredients
Cream cheese mixture
Utensils
One springform pan (approx. 20 cm in diameter), lined with baking paper
How it's done
To prepare the ingredients
Remove the cream cheese, cream and eggs from the fridge approx. 1 hr. in advance to allow them to reach room temperature.
Cream cheese mixture
Using the whisk on a mixer, beat the cream cheese in a bowl for approx. 2 mins. Mix in the sugar and cornflour. Mix in the cream, eggs and vanilla. Pour the mixture into the prepared tin. Carefully tap the tin on the work surface to knock out any air bubbles.
To bake
Approx. 20 mins. in the centre of an oven preheated to 210 °C. Reduce the heat to 190 °C and bake for a further 25 mins. Remove the cheesecake from the oven, leave to cool on a rack. .
To chill
Cover and chill the cheesecake for approx. 4 hrs. or overnight.
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