Creamy Cheesecake
Ingredients: eggs, egg yolk, vanilla beans, cream cheese, mascarpone cheese · 75 min cook time · 620kcal · $25.50
Ingredients
8ea eggs, 1ea egg yolk, 2ea vanilla beans, 2lb cream cheese, 8oz mascarpone cheese, 300g white sugar, 2tsp fine sea salt, 2cups heavy cream, 3tbsp cornstarch
Instructions
1. Crack 8 whole eggs and 1 egg yolk separately into a medium bowl and have them ready.
2. Cut two vanilla beans lengthwise, scrape out the inside beans, and set aside.
3. In a large bowl, beat the room temperature cream cheese and mascarpone cheese with an electric beater on high until creamy and light.
4. Add white sugar a little bit at a time, beating thoroughly after each addition until fully incorporated.
5. Mix in fine sea salt.
6. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl periodically.
7. Mix in the scraped vanilla bean paste.
8. Slowly pour in the heavy cream while beating the mixture.
9. Gradually incorporate the cornstarch and stir for about a minute to fully hydrate.
10. Line a 9-inch springform pan with parchment paper on the bottom and sides.
11. Strain the batter through a fine mesh strainer (or chinois) into the prepared pan, pushing it through with a spatula.
12. Tap the pan gently up and down to release trapped air bubbles from the batter.
13. Bake in a preheated 450°F oven for 12 minutes, rotate 180 degrees and bake for another 12 minutes, then drop the temperature to 325°F and bake for 20 to 25 more minutes.
14. Cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight before serving.
Source: Watch the original video