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Ingredients
  • subheading: For one 9-inch cheesecake:
  • 1 recipe 9-inch Junior's Sponge Cake Crust
  • Four 8-ounce packages PHILADELPHIA cream cheese (use only full fat), at room temperature
  • 1 ⅔ cups sugar
  • ¼ cup cornstarch
  • 1 tablespoon pure vanilla extract
  • 2 extra-large eggs
  • ¾ cup heavy whipping cream
  • subheading: For one 8-inch cheesecake:
  • 1 recipe 8-inch Junior's Sponge Cake Crust
  • Three 8-ounce packages PHILADELPHIA cream cheese (use only full fat), at room temperature
  • 1 ⅓ cups sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon pure vanilla extract
  • 2 extra-large eggs
  • ⅔ cup heavy whipping cream
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