Ultimate Cheesecake

I developed this cheesecake recipe a few years back and love it.  It has a rich creamy texture and a delicious flavor.  Note the vanilla bean paste.  I have been using this in place of vanilla extract for at least 7 years.  It tastes like vanilla bean but without the hassle of scraping the bean and infusing in milk.  You can find it at Williams-Sonoma stores and on-line.

Ultimate Cheesecake – serves 12

2 lbs cream cheese

1.5 c sugar

2 eggs

2 T corn starch

5 oz plain Greek yogurt

4 t. vanilla bean paste

Heat the oven to 400 degrees F.  Beat together the cream cheese, yogurt and sugar until smooth.  Add the eggs, vanilla and cornstarch mix only until incorporated.

Wrap a piece of heavy-duty aluminum foil around the springform pan to protect your oven if the pan leaks at the seams.

Pour the mixture into a prepared crust and bake for 40 minutes.

Turn off the oven and allow the cheesecake to cool in the oven with the door propped open for about 2.5 hours.  Then refrigerate for at least 24 hours before serving.

This cheesecake is delicious on its own or served with fruit.  I serve it on Easter Sunday with a compote made with strawberries and rhubarb.