Cup Custard Cheesecake
|Vanilla pound cake crumbs||1⁄2 Cup (8 tbs)|
|Cream cheese||1 1⁄2 Pound, softened|
|Sugar||1 Cup (16 tbs)|
Preheat oven to 325°.
Grease the bottom and sides of a 7-inch cheesecake pan.
Sprinkle crumbs evenly over bottom.
In a large bowl, using an electric mixer, beat together cream cheese, sugar, cornstarch and vanilla until soft and fluffy.
Add eggs and mix until just combined.
Pour into prepared pan and bake in a water bath at 325° for 50-60 minutes or until top is nicely browned and center is slightly puffed.
Remove from water bath.
Cool at room temperature at least 1 1/2 hours before unmolding.
To unmold, invert onto a flat pan and invert again onto serving dish.
Refrigerate overnight before cutting.