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1
Preheat the oven to 350F.
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2
Generously butter the bottom and sides of a 9-inch springform pan.
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3
Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.
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4
Make and bake the cake crust and leave it in the pan.
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5
Keep the oven on.
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6
Put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl and beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl several times.
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7
Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one.
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8
Increase the mixer speed to medium and beat in the remaining 1 1/3 cups sugar, then the vanilla.
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9
Blend in the eggs, one at a time, beating well after adding each one.
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10
Beat in the cream just until completely blended.
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11
Be careful not to overmix!
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12
Gently spoon the batter over the crust.
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13
Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform.
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14
Bake until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours.
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15
Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away-dont move it).
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16
Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or for at least 4 hours.
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17
To serve, release and remove the sides of the springform, leaving the cake on the bottom of the pan.
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18
Place on a cake plate.
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19
Refrigerate until ready to serve.
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20
Slice the cold cake with a sharp straight-edge knife, not a serrated one.
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21
Cover any leftover cake and refrigerate or wrap and freeze for up to 1 month.
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22
To Make an 8-inch Cake:
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23
Make an 8-inch sponge cake crust and use the cheesecake filling ingredient amounts as follows: three 8-ounce packages cream cheese, 1/3 cups sugar, 3 tablespoons cornstarch, 1 tablespoon pure vanilla extract, 2 extra-large eggs, and 2/3 cup heavy or whipping cream.
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24
The cooking time will be about the same.
