The best home-made cheesecake I've tried. Haven't tried making it yet, though.

Crust: 
1 ½ cups graham cracker crumbs (about 20 squares)
2T. Sugar
½ cup margarine, melted

Filling:
2 pounds cream cheese, softened 3 to 4 hours at room temperature
1 ¼ cups sugar
2 T. flour
4 large eggs, room temperature
2 teas. Vanilla extract
2 T Whipping cream

Mix graham cracker crumbs, sugar,  and melted margarine together with a fork.  Press evenly into a 9-inch spring form pan.  Bake at 350 for 10 minutes.

To prepare filling, mix cream cheese in a large bowl of an electric mixer on low speed until smooth.  Add sugar and mix smooth.  Mix in flour.  Add eggs, 2 at a time, mixing until batter is smooth.  Mix in vanilla and cream.

Pour batter into pan with the baked graham cracker crust.  Place cheesecake in large baking pan with at least 2-inch high sides and place in the oven.  Pour hot water in large pan to reach 1 inch up sides of spring form pan.  Bake at 350 degrees for 1 hour. Give cheesecake a gentle shake.  Top should look firm.  Remove from water bath.  Cover with a paper towel and cool thoroughly, about 2 hours.  Cheesecake should feel cool to the touch.  Cover with plastic wrap and chill thoroughly in refrigerator at least 6 hours or overnight.  Store in refrigerator up to 7 days.  Serve at room temperature.

Last Updated ( Tuesday, 09 June 2009 01:32 )