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Graham Cracker Crust
1 1/2 tablespoons butter
1/2 cup graham cracker crumbs
Cheesecake Filling
2 1/2 pounds cream cheese, softened
1 3/4 cups white sugar
3 tablespoons all-purpose flour
5 eggs
2 egg yolks
1/4 cup heavy whipping cream
Set out cream cheese and eggs to warm to room temperature.
Butter an 8 inch springform pan thickly, sides and bottom. Pour cracker crumbs into pan and shake until it is well coated with the crumbs. Chill pan.
Preheat oven to 300 degrees F (150 degrees C).
With mixer, mix cream cheese and sugar together until smooth. Whisk eggs, flour, vanilla, and salt together and then mix into cream cheese mixture. Beat thoroughly and then turn mixer to slowest speed and slowly pour in the cream.
Pour batter into the crumb-lined pan.
Set pan into shallow baking dish containing 1 inch hot water and bake at 300 degrees F (150 degrees C) for 1 1/2 hours. Refrigerate for at least 6 hours before serving.
Can also put into cupcake papers.
Serves 12
1 1/2 tablespoons butter
1/2 cup graham cracker crumbs
Cheesecake Filling
2 1/2 pounds cream cheese, softened
1 3/4 cups white sugar
3 tablespoons all-purpose flour
5 eggs
2 egg yolks
1/4 cup heavy whipping cream
Set out cream cheese and eggs to warm to room temperature.
Butter an 8 inch springform pan thickly, sides and bottom. Pour cracker crumbs into pan and shake until it is well coated with the crumbs. Chill pan.
Preheat oven to 300 degrees F (150 degrees C).
With mixer, mix cream cheese and sugar together until smooth. Whisk eggs, flour, vanilla, and salt together and then mix into cream cheese mixture. Beat thoroughly and then turn mixer to slowest speed and slowly pour in the cream.
Pour batter into the crumb-lined pan.
Set pan into shallow baking dish containing 1 inch hot water and bake at 300 degrees F (150 degrees C) for 1 1/2 hours. Refrigerate for at least 6 hours before serving.
Can also put into cupcake papers.
Serves 12