Yield: 12 servings
Cooking time: 1 hour
Preheat oven to 350. Grease 9" springform pan.
Beat butter, cream cheese and sugar until light and fluffy. Beat in eggs, one at a time, until blended. Stir in heavy cream, cornstarch, and vanilla
Wrap the bottom of the springform pan with aluminum foil. Line a roasting pan or skillet with a damp kitchen towel. Place cheesecake pan on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the cheesecake pan. Bake for 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.
Cooking Tip: Allow the mixture to settle before baking, this will remove most of the bubbles and create a much richer cake.
A light smoke is a wonderful accent to the cheesecake, especially when cooked in a Komodo Kamado: http://www.komodokamado.com/