adapted from Taste of Home Cookbook
Prep: 35 minutes / Bake: 45 minutes + chilling
Yield: 12-14 servings
1-1/2 cups graham cracker crumbs
1/4 cup sugar
6 T butter, melted
3 packages cream cheese (24 oz. total), softened
1 cup sugar
2 T flour
2 T heavy whipping cream
1 tsp vanilla extract
1. Combine first 3 ingredients. Press into bottom and 1 inch up the sides of an ungreased 9-inch springform pan. Place on a baking sheet and bake at 400 for 8 minutes. Place pan on a wire rack to cool for 15 minutes. Reduce oven to 350.
2. In a large bowl, beat cream cheese until smooth. Combine sugar and flour; add to cream cheese and mix well. Add eggs all at once, beat on low speed until just combined. *Don't overbeat the eggs. If you do, the cheesecake will puff and then crack when it cools.* Stir in cream and vanilla, pour into crust.
3. Place springform pan on baking sheet and bake at 350 for 40-45 minutes or until center is almost set. *To check if cheesecake is done, remove from oven and tap the side of the pan with a spoon. The cake is done when the center (about 1 inch in diameter) jiggles slightly when tapped with a spoon. Note: My cake didn't really jiggle, but I could just tell by looking at it that about a 3 inch area wasn't cooked, so I put it back in for 5 more minutes. Do not test with a knife because it will crack the cheesecake. The remaining middle will cook while the pan cools.*
4. Cool on a wire rack for 10 minutes. Carefully run a knife along the edge of the pan to loosen cheesecake. Continue to cool on rack for 1 more hour. Refrigerate, uncovered for at least 3 hours. When cheesecake is cold, cover it with plastic wrap and refrigerate for at least 6 hours or overnight. This helps the cheesecake set and will make it easier to cut.
5. Remove cheesecake from fridge at least 15-30 minutes before serving time. Unlatch pan and carefully lift the rim straight up. *Letting the slices sit at room temperature brings out maximum flavor.* Top with strawberries and whipped topping if desired.
Nutrition facts: Very unhealthy and bad for the hips but very delicious!
*These tips are from my Taste of Home Cookbook*
|The crust. Note to self: make crust even!|
|The filling. My batter was lumpy, I was nervous, but it worked!|
|I baked it a little too long, it cracked :(|
|But it still looked pretty good!|