New york cheesecake #2

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
1 pinch Salt
1½ teaspoon Lemon juice
1 teaspoon Vanilla
5 \N Eggs
2 \N Egg yolks
¼ cup Whipping cream
\N \N Fresh fruit; optional
\N \N Strawberry jelly; melted, optional

From: mark@...

Date: Sun, 25 Feb 1996 00:00:24 GMT 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 MM-RECIPES@...


From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .

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