Ingredients

The following ingredients have 4 Servings
  • 4 8oz Cream Cheese (room temperature)
  • 1 1/4 Cup Sugar
  • 1/4 Cup Cornstarch
  • 1 teaspoon Vanilla Bean Paste (or use 2 teaspoons vanilla extract)
  • 2 large Eggs
  • 1/2 Cup Sour Cream
  • 1/2 Cup Heavy Cream

Instruction

  • Preheat oven to 350 degrees F
  • Using a stand mixer or hand held mixer place the cream cheese in the bowl and whip until smooth.
  • Add in the sugar and cornstarch and mix on low for about 2 minutes
  • Scrape the insides out of the vanilla bean and place into the mixture.
  • Mix in the eggs on at a time and then blend in the heavy cream and sour cream.
  • Once mixed stop, do not over mix!
  • Place the cheesecake in a springform pan with the crust of your choice (we use graham cracker) and cover the bottom with an aluminum foil barrier so you can place it into a shallow pan containing boiling water. This will ensure you have a moist cheesecake and the aluminum foil prevents the water from getting in.
  • Bake for 50-60 minutes, until the cheesecake barely jiggles.
  • Cool on a wire rack for about an hour and then cover with saran and place in the refrigerator overnight.
  • Top with Strawberries and drizzle some melted chocolate over top.
  • Enjoy!