Cheesecake

We love cheesecake, and we really love this cheesecake! It is so good drizzled with Hot Fudge Sauce and strawberries. You can spread the crust over the bottom and sides of the spring form pan, but we find that just spreading it on the bottom is so much easier. When we have made this cheesecake, the cooking time has consistently been at least 1 hour and 20 minutes after reducing the temperature to 250 F. You can always tell that a cheesecake is finished when it no longer "jiggles" or when it passes the knife test.

For cheesecake with a twist, try our Oreo Cheesecake.

Ingredients:
(Crust:)
2 1/2 C graham cracker crumbs
1/4 C sugar
1/2 C butter (softened)

(Filling:)
5 packages (8 oz. size) cream cheese (softened)
1 3/4 C sugar
3 T flour
1/4 tsp vanilla
5 eggs
2 egg yolks
1/4 C heavy whipping cream

Directions:
1. In bowl, mix crust ingredients until they are well combined.
2. Press crust on bottom and sides of 9" spring form pan.
3. In order to harden, refrigerate crust until needed.
4. Preheat oven to 500 F.
5. In large bowl, combine cream cheese and sugar.
6. Beat with electric mixer until smooth.
7. Add flour, vanilla, eggs, egg yolks, and cream.
8. Beat at high speed just to blend.
9. Pour mixture into spring form pan.
10. Bake 10 minutes at 500 F.
11. Reduce oven temperature to 250 F and bake 1 hour longer.
12. To reduce cracking on surface, cool in oven for one hour.
13. Remove from oven and allow to cool to room temperature.
14. Chill at least 3 hours before serving.

Serves 12-16.