Cordon Rose Cream Cheesecake
The best basic cheesecake. Very rich and creamy. See notes below for keeping the crust nice & crispy.
Preheat oven to 350°F [175°C].
Prepare an 8" by 2½" [20 by 6 cm] springform pan by greasing the bottom and sides.
Have ready a larger (11") [28 cm] baking pan for the water bath.
Grind crackers to crumbs. Mix well with sugar.
Bring cream cheese to room temperature (1 or 2 minutes in microwave at low temperature).
Beat the cream cheese and sugar until very smooth. Beat in cornstarch, if desired.
Add the eggs, 1 at a time, beating after each. Beat until smooth, scraping down sides.
Add the lemon juice, vanilla and salt and beat until incorporated.
Pour the batter into the prepared pan.
Bake 45 minutes.
Turn off the oven without opening the door and let the cake cool for 1 hour.
Remove to a rack and cool to room temperature (about 1 hour).
Cover with plastic wrap and refrigerate overnight.
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