Basic Recipe for Cheesecake
Recipe type: Desserts
Serves: 16
  • 1 crust recipe*
  • 4 packages cream cheese; softened, 12 ounces each
  • 1 1/4 Cups sugar
  • 3 Tablespoons all-purpose flour
  • 4 eggs
  • 1/4 Cup sour cream
  • 1/4 Cup heavy cream
  • 2 eggs yolks
  • 1 teaspoon vanilla extract
  1. Preheat oven to 325 degrees F. Position rack in center of oven. Butter 9-inch springform pan. Wrap outside of pan with double layer of heavy-duty foil. Press crust firmly into bottom and 1-inch up sides of pan; refrigerate until needed or bake and cool.
  2. With mixer at high speed beat cream cheese until smooth, about 5 minutes. Combine sugar with flour. Reduce speed to low; beat sugar mixture into cream cheese, 1/4 cup at a time until smooth, about 3 minutes.
  3. In bowl stir together eggs, sour cream, heavy cream, yolks and vanilla until smooth.
  4. Gradually beat egg mixture into cheese mixture until just incorporated. Pour batter into pan. Place pan in large baking pan on oven rack; fill baking pan with water halfway up sides of springform pan.
  5. Bake 1 1/2 hours or until center of cheesecake is set. Remove from water bath; remove foil. Cool on wire rack for 30 minutes; cool completely in refrigerator about 3 hours or overnite.
Per serving including crust: 401 cals; 7 g protien; 28 g fat; 156 mg chol; 32 g carbs; 293 mg sodium.

Completed Cheesecakes in series: 400-500 cals; 7-9 g protein; 27-37 g fat; 151-163 mg chol; 23-43 g carbs; 250-300 mg sodium.

Your time in the kitchen: 30 minutes; ready to serve in 5 1/2 hours.

Notes: These cheesecakes can be frozen, with out toppings, for up to two months. Wrap in plastic wrap and foil to prevent freezer burn. Let thaw, wrapped, in refrigerator overnite.
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