My husband’s birthday is tomorrow (Jan. 7th), but a few friends & I surprised him early with a party today. In honor of his celebration, I made him his favorite kind of birthday cake … a cheesecake!
It was only my second attempt at making a cheesecake, but I found this really great recipe that I thought I would share:
1 1/2 cups all-purpose flour (+ 3 tablespoons)
1/3 cup white sugar
1 egg (beaten)
1/2 cup butter (softened)
2 1/2 pounds cream cheese (softened)
1 3/4 cups white sugar
2 egg yolks
1/4 cup heavy whipping cream
1/4 cup sour cream
1. Preheat oven to 400 degrees F (200 degrees C). Lightly coat a 20 inch springform pan with spray oil. (NOTE: You can use a 9″ x 13″ pan instead.
2. To make the crust: Combine 1 1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter or margarine. Spread to the edges of the pan. Prick all over with a fork. Bake 15 minutes at 400 degrees F (200 degrees C). Remove from oven and allow to cool. Increase oven temperature to 475 degrees F (245 degrees C).
3. In the meantime, combine 2 1/2 pounds of cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, 5 eggs and the yolks in a large bowl and mix thoroughly. Add 1/4 cup cream and 1/4 cup sour cream and mix only enough to blend.
4. Pour filling over crust and bake for 10 minutes at 475 degrees F (245 degrees C). Reduce temperature to 200 degrees F (95 degrees C) and continue to bake for one hour. Turn oven off, but leave cake in for another hour. Don’t worry if it looks jiggly in the center.
5. Chill overnight. This is imperative! After chilled, freezing cheesecake is possible for up to one month as well. Simply remove cake from the freezer to thaw in the refrigerator the night prior to serving. If desired, top with your favorite fruit or serve plain.
Servings per recipe: 16