Velvety Vanilla Cheesecake Recipe

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Ingredients:

• 2 cups crushed Vanilla wafer cookies
• 1/2 cup melted unsalted butter
• 1 cup granulated sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 8oz NORMAN’S KOSHER CHOLOV YISROEL CREAM CHEESE, softened
• 1/2 cup sour cream, room temperature
• 4 large eggs, room temperature
• 2 teaspoons pure Vanilla extract
• 1/4 cup heavy cream, room temperature

Instructions:

1. Preheat oven to 350°F.
2. In a mixing bowl, combine crushed Vanilla wafer cookies and melted unsalted butter. Press the mixture onto the bottom of a 9-inch springform pan and place in the oven to bake for 8-10 minutes or until golden brown.
3. In a separate mixing bowl, whisk sugar, cornstarch, and salt. Add in NORMAN’S KOSHER CHOLOV YISROEL CREAM CHEESE and mix on low speed until combined.
4. Gradually mix in sour cream and heavy cream, followed by eggs, one at a time and Vanilla extract. Mix until fully combined and no lumps remain.
5. Pour cheesecake mixture over the wafer crust in the springform pan.
6. Bake at 350°F for 50 to 60 minutes or until the edges are lightly brown and the center is almost set.
7. Let the cheesecake cool for 30 minutes at room temperature, then chill it in the refrigerator for at least 2 hours until completely set.

For the Whipped Cream Topping:

Whip 1 cup of heavy cream with 2 tablespoons of granulated sugar and 1 teaspoon of Vanilla extract until stiff peaks form.

Serving:

Cut the cheesecake into slices and top with whipped cream. Serve chilled.