Cream Cheesecake

A light recipe (in nature not calories) which my even my girlfriend enjoys. I've scaled it down 80% of the original which yields over 18 pounds.

Cooking time will vary depending on taste and pan. I cooked mine in ramekins and a small loaf pan, naturally the latter took considerably more time. Just try the toothpick test; it should remove clean, for the most part.

I've never cooked a cheese cake before but this recipe calls for a brief stint on high then long, low temperature cooking. There should be little to no rising, souffléing or browning.

The crumb is up to you. I'd suggest a crumb crust of graham crackers, stale cookies, corn flakes, stale cake or teddy grahams. I put teddy grahams in a small food chopper to break them down to crumbs. Then I added a pinch of salt and just enough melted butter to bring it together. Put the crumb on the bottom and/or sides. I'd suggest only the bottom if making it in ramekins.

Take out the cream cheese a few hours ahead of time to let it soften slightly.

A note on the recipe/formula format, the lines separate ingredients found in different vessels. For instance in this recipe we would use 3 bowls.

Without further ado;

Cream Cheese 2 lbs
Sugar 11.2 oz
Cornstarch 1 T
Lemon Zest, dash
Vanilla Extract 1 t
Salt 1 t
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Whole Eggs 6.4 oz
Egg Yolks 2.4 oz
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Heavy Cream 3.2 oz
Milk 1.6 oz
Lemon Juice, a squeeze

1. Prepare the baking dish with crust (or not).
   
2. Mix the cream cheese until smooth and pliable. Mix in the sugar, cornstarch, zest, vanilla and salt.
3. Beat the eggs together and add a little at a time making sure to fully incorporate before adding more.
4. Add the liquids slowly while mixing.
5. Cook at 400°F for 10 minutes, afterwards turning down to 225°F. Cook for another 30-40 minutes before checking, then check every 10-15 minutes.