Very, Very, Very Good Cheesecake

Instructions

1. 1

   Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan.

2. 2

   Using an electric mixer, beat the butter, cream cheese and sugar until light and fluffy. Beat in the eggs, one at a time, until blended. Stir in the heavy cream, cornstarch and vanilla.

3. 3

   Wrap the bottom of the springform pan with aluminum foil. Line a roasting pan with a damp kitchen towel. Place cheesecake pan on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the cheesecake pan. Bake for 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.

Tips

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  Use the water bath (bain-marie) setup religiously - the damp towel under the springform pan is crucial for even heat distribution and preventing cracks. Ensure your foil wrapping is tight and extends high enough so no water seeps into the pan. Room-temperature water works fine; you don't need boiling water in the roasting pan itself, just use it to fill partway up the sides after placement.

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  Don't overmix after adding eggs - beat each egg in individually just until combined, then stop. Overmixing incorporates excess air, which causes the cheesecake to puff up during baking and collapse/crack as it cools. The cornstarch here acts as a stabilizer to prevent this, but gentle mixing is still essential.

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  The 1-hour room temperature cool is non-negotiable before refrigeration - skip directly to the fridge and you'll get stress cracks from too-rapid cooling. After that initial cool, refrigerate for at least 8 hours (overnight is better) for the filling to fully set before removing from the pan. This recipe's high cream content needs extra time to firm up properly.

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  Substitute the heavy cream with sour cream or crème fraîche (same amount) for a tangier, denser crumb - this actually reduces cracking risk. If substituting butter, use only full-fat cream cheese-based spreads; never use light or neufchâtel as the ratio changes the texture significantly given the 4-package cream cheese base.

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  Make ahead advantage: This cheesecake actually improves after 2-3 days refrigerated, as flavors meld and the texture becomes silkier. It freezes beautifully for up to 3 months (wrap the whole pan tightly after it's fully set). Thaw overnight in the fridge before serving - never at room temperature, which risks bacterial growth given the high cream and egg content.