Cream cheese frosting recipe

cream cheese frosting recipe
4 (8-ounce) packages regular cream cheese, at room temperature
1 2/3 cups granulated sugar
1/4 cup cornstarch
1 tablespoon vanilla extract
2 extra-large large eggs
3/4 cup heavy whipping cream


1. Preheat the oven to 350*F (180*C) and generously butter a 9-inch spring-form pan. Make the batter for the
sponge cake as the recipe directs. Evenly spread the batter on the bottom of the pan and bake just until set and
golden, about 10 minutes. Place the cake on a wire rack to cool (don’t remove it from the pan).
2. While the cake cools, make the cream cheese filling: Place one 8-ounce package of the cream cheese, 1/3 cup
of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low speed until creamy, about 3
minutes. Then beat in the remaining 3 packages of cream cheese.
3. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, and then beat in the vanilla.
Blend in the eggs, one at a time, beating the batter well after adding each one. Blend in the heavy cream. At this
point mix the filling only until completely blended (just like they do at Junior’s). Be careful not to over mix the
batter.
4. Gently spoon the cheese filling on top of the baked sponge cake layer. Place the spring-form pan in a large
shallow pan containing hot water that comes about 1-inch up the sides of the pan. Bake the cheesecake until the
center barely jiggles when you shake the pan, about 1 hour.
5. Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until it’s
completely cold, at least 4 hours or overnight. Remove the sides of the spring-form pan. Slide the cake off the
bottom of the pan onto a serving plate. Or if you wish, simply leave the cake on the removable bottom of the pan
and place it on a serving plate. If any cake is left over, cover it with plastic wrap and store in the refrigerator.


Serves 12 to 16

by amwr