Basic Recipe--Cheesecake
Yield
1 CakePrep
30 minCook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
recipe* |
|
| 48 | ounces |
cream cheese
softened, |
|
| 1 ¼ | cups |
sugar
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 4 | large |
eggs
|
|
| ¼ | cup |
sour cream
|
|
| ¼ | cup |
heavy whipping cream
|
|
| 2 | each |
egg yolks
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
recipe* |
|
| 1387.2 | ml/g |
cream cheese
softened, |
|
| 296 | ml |
sugar
|
|
| 45 | ml |
all-purpose flour
|
|
| 4 | large |
eggs
|
|
| 59 | ml |
sour cream
|
|
| 59 | ml |
heavy whipping cream
|
|
| 2 | each |
egg yolks
|
*
|
| 5 | ml |
vanilla extract
|
|
Directions
Preheat oven to 325℉ (160℃).
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 1inch up sides of pan; refrigerate until needed or bake and cool.
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, ¼ cup at a time until smooth, about 3 minutes.
In bowl stir together eggs, sour cream, heavy cream, yolks and vanilla until smooth.
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.
Bake 1½ 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 over nite.
