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Title: New York Cheesecake #2
Categories: Cheesecake
Yield: 12 Servings
| 1 1/4 | c | Graham cracker crumbs |
| 1/4 | c | Sugar |
| 2 | tb | Butter; melted |
| 40 | oz | Cream cheese; softened |
| 1 1/2 | c | Sugar |
| 3 | tb | Flour |
| pn | Salt | |
| 1 1/2 | ts | Lemon juice |
| 1 | ts | Vanilla |
| 5 | Eggs | |
| 2 | Egg yolks | |
| 1/4 | c | Whipping cream |
| Fresh fruit; optional | ||
| Strawberry jelly; melted optional |
Combine crumbs, 1/4 cup sugar, and butter; press into the bottom of a buttered 10-inch springform pan. Chill.
Beat cream cheese at high speed of an electric mixer until light and fluffy. Add 1-1/2 cups sugar, flour; salt, lemon juice, and vanilla; beat 5 minutes. Add eggs and yolks, one at a time, beating after each addition. Add cream; mix well. Pour batter into prepared pan. Bake at 425 degrees for 10 minutes; reduce temperature to 250 degrees, bake 1 hour and 15 minutes or until set. DO NOT open oven door during baking time. Cool 1 hour; cover and chill at least 8 hours. Garnish with fresh fruit glazed with melted jelly, if desired.
SOURCE: Cornsilk, The Junior League of Sioux City, Iowa America's Best Recipes; A 1988 Hometown Collection; Oxmoor House
From the MM database of Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com
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