New york cheesecake #2
12 Servings
Ingredients
| Quantity | 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 | Eggs | |
| 2 | Egg yolks | |
| ¼ | cup | Whipping cream |
| Fresh fruit; optional | ||
| Strawberry jelly; melted, optional | ||
Directions
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@...
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