Very, Very, Very Good Cheesecake

Recipe View 5 mins Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan. (5 minutes)

Recipe View 7 mins In a large bowl, using an electric mixer, beat the softened butter, cream cheese, and sugar together until the mixture is light and fluffy. (7 minutes)

Recipe View 3 mins Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. (3 minutes)

Recipe View 2 mins Gently stir in the heavy cream, cornstarch, and vanilla extract until just combined. Be careful not to overmix. (2 minutes)

Recipe View 3 mins Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in. (3 minutes)

Recipe View 2 mins Line a roasting pan with a damp kitchen towel. Place the wrapped cheesecake pan on the towel inside the roasting pan. (2 minutes)

Recipe View 5 mins Carefully place the roasting pan on the oven rack. Pour boiling water into the roasting pan until it reaches halfway up the sides of the cheesecake pan, creating a water bath. (5 minutes)

Recipe View 1 hrs Bake for approximately 60 minutes, or until the center of the cheesecake is just set but still has a slight jiggle. (60 minutes)

Recipe View 1 hrs Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour. This gradual cooling helps prevent cracking. (60 minutes)

Recipe View 1 hrs Remove the cheesecake from the water bath and cool at room temperature for an additional hour. (60 minutes)

Recipe View 4 hrs Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set completely before removing it from the pan. (240 minutes)