(6-8 Individual Cheesecakes or 30 mini Cheeseccakes)
2 8oz Bars of Cream Cheese
1/3 and 1/2 Cup Sugar
1/8 Cup Corn Starch
1/8 Cup and 1/4 Cup Heavy Whipping Cream
1.5Tsp Vanilla Extract
In a food processor or mixer combine 1 Bar of Cream Cheese, 1/3 Cup Sugar and 1/8 Corn Starch until combined. Add 1 more Bar of cream cheese and combine. Add Heavy Whipping Cream, 1/2 cup Sugarand Vanilla Extract and combine. Finally add 1 Egg and combine. Pour mixture into individual graham cracker crusts and bake in a water bath for 25-30min in a 350degree oven. Or pour batter into a mini muffin tin lined with paper cups and some graham cracker crust and bake for 10-15minutes,
(8-9inch Spring Form Pan)
4 8oz Bars of Cream Cheese
2/3 and 1 Cup Sugar
1/4 Cup Corn Starch
3/4 Cup Heavy Whipping Cream
1 Tbs Vanilla Extract
In a food processor or mixer place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch and combine. Then beat in the remaining 3 packages of cream cheese. Next add 1 1/3 cups of the sugar, the vanilla extract and heavy cream and combine. Blend in the eggs, one at a time, beating the bating only until completely blended. For an 8inch spring form cake bake about 1hr-1:15hr at 350 in a water bath.
Gluten-Free: Skip the graham cracker crust for a great gluten free dessert. Add some ground nuts to the top of the cheesecake if you still want a little crunch.