* Exported from MasterCook *
Basic Cheesecake
Recipe By : Women's World, Nov 5, 1996
Serving Size : 16 Preparation Time :0:00
Categories : Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Crust recipe *
48 oz Cream cheese (4 pkg) -- softened
1 1/4 c Sugar
3 tb All-purpose flour
4 Eggs
1/4 c Sour cream
1/4 c Heavy cream
2 Eggs yolks
1 ts Vanilla extract
Preparation time: 30 minutes
Total time: 5-1/2 hours
Preheat oven to 325°F. Position rack in center of oven. Butter 9"
springform pan. Wrap outside of pan with double layer of heavy-duty
foil. Press crust firmly into bottom and 1" up sides of pan;
refrigerate until needed or bake and cool. With mixer at high speed
beat cream cheese until smooth, about 5 minutes. Combine sugar with
flour. Reduce speed to low; beat sugar mixture into cream cheese,
1/4 cup at a time until smooth, about 3 minutes. In bowl stir
together eggs, sour cream, heavy cream, yolks, and vanilla until
smooth. Gradually beat egg mixture into cheese mixture until just
incorporated. Pour batter into pan. Place pan in large baking pan
on oven rack; fill baking pan with water halfway up sides of
springform pan. Bake 1-1/2 hours or until center of cheesecake is
set. Remove from water bath; remove foil. Cool on wire rack for
30 minutes; cool completely in refrigerator about 3 hours or
overnight.
Yield: 16 Servings
Per serving: 401 cal; 7 g protein; 28 g fat; 156 mg chol;
32 g carbs; 293 mg sodium
Notes: These cheesecakes can be frozen, with out toppings, for up
to 2 months. Wrap in plastic wrap and foil to prevent freezer burn.
Let thaw, wrapped, in refrigerator overnight.
Posted by: Sarah Gruenwald <
[email protected]>
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