Cheesecake

This is my all time favorite cheesecake, and what all cheesecakes should aspire to be; dense, creamy and not too fussy. This recipe comes from my Grandma Williams, and to my dad's memory she only made it twice in his childhood because it was too rich for her. And that's how you know it's good.


Cheesecake

Crust:

1 sleeves crushed graham
6 T hot butter
1/4 cup sugar

 

Filling:

5 pkgs (8 oz) cream cheese
1 3/4 c. sugar
3 T flour
1 t. vanilla
5 eggs
2 egg yolks
1/4 c heavy cream

* Mix crushed graham crackers, butter and sugar and press into a 10" springform pan.
* Let cream cheese soften in a large bowl
* Blend in sugar, flour and vanilla. Beat with electric mixer untill light and fluffy
*Add eggs and egg yolks, one at a time, beating well after each addition.
*Stir in heavy cream.
*Pour into the crust, and set to bake in a 475 degree oven; then lower temperature and bake 1 1/2 hours at 250 degrees.
* Turn off oven and keep cake in over for an additional hour.
*Remove from oven, cool on a wire rack and set to cool completely in the fridge.