I'm really known for my homemade baked goods, and this is everyone's favorite. I've made many cheesecakes, but this is the best ever. You can do whatever you want to this recipe. At Thanksgiving I reserve about 1 1/2 cups and add a small can of pumpkin, then marble it into the batter. Sometimes I add chocolate ganache to the top, sometimes raspberries. Most times it's cherry almond. It's a very versatile recipe.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup white sugar
- 1/4 cup butter, melted
- 5 (8 ounce) packages cream cheese, softened
- 5 eggs
- 2 egg yolks
- 2 tsp. vanilla or 1/4 tsp almond extract (optional)
- 1 3/4 cups white sugar
- 1/8 cup all-purpose flour
- 1/4 cup heavy whipping cream
Directions
1. Mix the graham cracker crumbs, 1/2 cup of the white sugar, and the melted butter together. Press mixture into the bottom of one 10 inch springform pan.
2. In a large bowl, combine cream cheese, eggs and egg yolks (plus optional extract); mix until smooth. Add the remaining 1 3/4 cups white sugar, the flour and the heavy cream. Blend until smooth. Pour batter into prepared pan.
3. Do not preheat oven. Bake at 200 degrees F for 3 hours and 10 minutes, then turn oven off. Crack open oven and let cheesecake cool in oven for 1 hour. Add fruit topping (Cherry is very nice with spinkled almonds, but so is any fruit it in season.) Let cool in refrigerator for at least 8 hours. Best after 24 hours of chilling.
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Submitted 11/28/07.
Source:
Submitted By: Jocelyn Dae Lindner
ladyrhythm@yahoo.com
Cheesecake Supreme