My aunt makes *the best* cheesecake. She brings it to every major holiday and you guys. It's to die for. I can't even. I don't even put anything on it. No fruit. No chocolate. No toppings. Nothing. Plain. It's perfect.
It's a fussy recipe to make and I'm sorry about that. If you know me at all you know I love good food that's easy for everyone to make. This one is a little challenging (for me...but you've got this) and again, I'm sorry. Cheesecake is finicky but when you get a good one, it's worth the work.
1 1/2 cups graham cracker crumbs
1/4 cup white sugar
1/4 cup butter, melted
5 (8oz) packages cream cheese, softened
5 eggs
2 egg yolks
1 3/4 cups white sugar
3 tablespoons all-purpose flour
1/4 cup heavy whipping cream
1 tablespoon vanilla
Preheat your oven to 200 degrees.
Prepare a 10" springform pan by lining the bottom with parchment paper and wrap the outside of the pan in foil.
Mix the graham cracker crumbs, 1/4 cup sugar, and the melted butter together. Press the graham cracker mixture evenly into the bottom of the parchment lined springform pan. Set aside.
In a large mixing bowl combine the cream cheese, egg yolks, and vanilla on low speed. Add the remaining eggs one at a time, on low speed, scraping the sides and bottom of the bowl between each addition to ensure all of the cream cheese and egg become fully incorporated.
Add the remaining 1 3/4 cups sugar, flour, and heavy cream. Blend on low until smooth. Pour the batter into the prepared pan.
Bake at 200 degrees for 3 hrs. 40 minutes.
Turn the oven off, crack the oven door open and allow it to cool IN the oven for 4-5 hours.
Remove from the oven and cool in the fridge, uncovered, for 24-72 hours before serving.
Before serving, cut the cheesecake with a hot knife, wiping the knife blade clean between each cut.
*Pumpkin Variation*
Leave out heavy whipping cream.
Add 15oz can of pureed pumpkin (NOT pumpkin pie filling), 1 tsp. cinnamon, 1/4 tsp. ginger, 1/4 tsp. cloves.
Increase baking time to 4 hrs. 10 minutes.
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