Tippy's light and creamy cheesecake

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My light and creamy cheesecake is just that it's not of your typical cheesecake it's much lighter and more creamy with only five
ingredients And a few hours you will have the most delicious cheesecake ever

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  • Easy
  • Budget Friendly

Ingredients

  • 3-8 ounce packages of Philadelphia cream cheese or 365 whole-foods cream cheese
  • 3-Eaggs
  • 3/4 Cup of sugar
  • 1/2 Cup Heavy Cream
  • 1- Tablespoon Vanilla

Preparation

Step 1

Eggs and cream cheese should be at least four hours at room temperature Heavy cream should be at least an hour at room temp

Step 2

Add eggs one at a time being sure to incorporate eggs well add sugar vanilla and heavy cream mix until no lumps remain but do not over mix

Step 3

Grease and flour and 8 inch spring form pan put parchment paper on bottom of pan place cake pan in a large pan of water halfway filled this is called a water bath

Step 4

Pour batter into pan smooth top and bang pan three times on table this is to ensure there are no air bubbles left in the batter

Step 5

Bake in a preheated oven oven at 375 for 60 to 90 minutes checking every 30 minutes when Top is lightly browned press very gently top should be firm and inside should be just a bit wiggly

Step 6

When cake is done turn off oven and leave cake to cool in oven for 2-hours when cake is completely cooled put in refrigerator overnight

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