Ingredients:
5 tbsp softened butter
1/3 c. sugar
1 egg
1 1/4 c. sifted all-purpose flour
5 (8-oz.) pkgs. cream cheese, softened
1 3/4 c. sugar
3 tbsp flour
1 tsp. vanilla
5 eggs
2 egg yolks
1/4 c. heavy cream
Cooking Instructions
Crust: Mix the 5 Tbsp of butter, 1/3 cup sugar, 1 egg, and 1 1/4 cup of flour together well. Spread dough on the bottom and 1 1/2" up the sides of a 10" springform pan. Bake at 450° for 5 minutes. Cool. Filling: Beat the cream cheese at medium speed. Add the sugar gradually. Add the flour and vanilla. Add the eggs and yolks one at a time. Beat until well blended and smooth. Fold in the heavy cream. Pour the filling into the cooled crust. Bake 10 minutes at 500°. Reduce temp to 200° and continue baking for another 1 hour and 15 minutes. Turn off oven and leave cheesecake in oven until cool. I usually bake this before I go to bed and leave it in the oven to cool until the morning.
5 tbsp softened butter
1/3 c. sugar
1 egg
1 1/4 c. sifted all-purpose flour
5 (8-oz.) pkgs. cream cheese, softened
1 3/4 c. sugar
3 tbsp flour
1 tsp. vanilla
5 eggs
2 egg yolks
1/4 c. heavy cream
Cooking Instructions
Crust: Mix the 5 Tbsp of butter, 1/3 cup sugar, 1 egg, and 1 1/4 cup of flour together well. Spread dough on the bottom and 1 1/2" up the sides of a 10" springform pan. Bake at 450° for 5 minutes. Cool. Filling: Beat the cream cheese at medium speed. Add the sugar gradually. Add the flour and vanilla. Add the eggs and yolks one at a time. Beat until well blended and smooth. Fold in the heavy cream. Pour the filling into the cooled crust. Bake 10 minutes at 500°. Reduce temp to 200° and continue baking for another 1 hour and 15 minutes. Turn off oven and leave cheesecake in oven until cool. I usually bake this before I go to bed and leave it in the oven to cool until the morning.
