Yield: 12 servings
Measure | Ingredient |
---|---|
1¼ cup | Graham cracker crumbs |
¼ cup | Sugar |
2 tablespoons | Butter; melted |
40 ounces | Cream cheese; softened |
1½ cup | Sugar |
3 tablespoons | Flour salt |
1½ teaspoon | Lemon juice |
1 teaspoon | Vanilla |
5 \N | Eggs |
2 \N | Egg yolks |
¼ cup | Whipping cream fresh fruit; optional strawberry jelly; melted optional |
Combine crumbs, ¼ 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 1-½ 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