Violife Baked Cheesecake

Crust:

1. Stir ingredients together in a mixing bowl. Transfer to a 9’’ springform pan and press into the bottom and a little bit up the sides of the pan. Set aside in the refrigerator to chill while you prepare the filling.

Filling:

1. Whisk sugar and cornstarch together in a mixing bowl. Set aside.
2. Using an electric stand mixer outfitted with the paddle attachment, beat cream cheese and vanilla extract on medium speed until smooth. Add the sugar and cornstarch mix and beat for another minute or so. Do not overmix.
3. Reduce the mixer speed to low and add the eggs, one at a time.

Baking:

1. Retrieve the springform pan from the refrigerator. Wrap the pan with one large piece of heavy duty aluminum foil.
2. Pour cheesecake batter into the pan.
3. Create a water bath. Place the springform pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about 1’’ up the side of the springform pan.
4. Bake cheesecake at 300 degrees F for 1 hour 15 minutes - 1 hour 30 minutes. The cheesecake should be almost set, with a slight jiggle in the middle.
5. It needs to chill for a while for optimal texture and eating experience. At least 4 hours, but preferably overnight.