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Sunday, July 31, 2011

Mom's Cheesecake

Becky Parker


1 & ¼ cup crushed graham crackers. (1 pkg. = 1 cup)

¼ cup melted butter

¼ cup sugar

Mix butter and sugar, add graham crackers. Press into spring form pan, bake 5 minutes at 375°, let cool.

Increase oven temperature to 450°.


5, 8 ounce package’s cream cheese at room temperature (use high quality brand)

1 & ¾ cup sugar

3 Tbsp. vanilla

5 large eggs

2 egg yolks

¼ cup heavy cream

Mix cream cheese, sugar, and vanilla, add eggs’ one at a time, mixing in between each egg, add egg yolks and cream. Beat until smooth (the paddle attachment works best). Pour into pan, gently tap to bring air bubbles to the top and pop them, place pan on a cookie sheet and bake 10 minutes at 450° (Do not leave unattended, check often for too much browning or burning top, if needed cover with tin foil.), lower temperature to 250° and bake one hour or as long as needed. Cake will be the consistency of set pudding when done. Let cool for 2 hours and refrigerate overnight. If desired spread fruit, jello or jam on top.

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