JUNIOR'S CHEESECAKE



2 tablespoons unsalted butter
Graham crackers
7/8 cup sugar
3 tablespoons cornstarch -- sifted
30 ounces cream cheese -- at room temp.
1 extra-large egg
1/2 cup heavy cream
3/4 teaspoon vanilla

Liberally grease the side and bottom of an 8-inch springform pan
with the butter. Crush to powder enough graham crackers to lightly
coat the bottom. Coat the bottom with the cracker crumbs and
refrigerate the pan until ready to use. Mix the sugar with the
cornstarch.

Add the cream cheese and stir to blend well; stir in the egg and
blend again. Add the heavy cream, a little at a time, and mix.
Stir in the vanilla. Spoon batter into prepared pan. Preheat
the oven to 450 degrees F.

Bake for approximately 40 to 45 minutes, until the top is golden
brown. Transfer the cheesecake to a rack and let it cool for
3 hours. Makes 1 8-inch cheesecake.

Developed by baker Eigel Peterson in 1950. From "The Brooklyn
Cookbook" by Lyn Stallworth and Rod Kennedy, Jr. Formatted for
MM by Karen Adler FNGP13B.