9” Cheesecake

Ingredients:

3 lbs. cream cheese
4 Whole Eggs
1 cup Heavy Cream
1 tablespoon Vanilla Extract
2 tablespoons Corn Starch
2 cups of Sugar
3 Granny Smith Apples
1 pint Blueberries
1 tablespoon butter

Preparation:

1. Let cream cheese stand until it is room temperature.
2. In a Kitchenaide- type mixer, mix cream cheese on medium speed until it is smooth.
3. Stop mixer. Slowly add eggs to cream cheese. Mix by hand.
4. Add sugar, cornstarch and vanilla extract to mixture. Mix all ingredients well on slow speed.
5. Add heavy cream to mixture continue to mix on low speed until all ingredients are well combined.
6. Pour mixture into a greased 9” spring pan.
7. Bake in a water bath at 300 degrees for 30 to 35 minutes. (Water bath should cover at least ½ of the pan.) Test to ensure cheesecake is fully cooked by sticking the center of the cake with a clean toothpick. If the toothpick is clean the cheesecake if fully cooked.

Topping:

Wash apples and blueberries. Cut apples into thin wedges. Sauté apples in a pan with butter and sugar until apples are golden brown. Let apples cool. Decorate the top of the cheesecake with the blueberries and cooked apple slices.