I stumbled across this recipe a few years ago and after tweaking it plenty of times, I’m finally satisfied by the outcome. I dislike sour cream in my cheesecake, so that was the first thing to be removed, followed by the lemon juice. I also can’t stand cheesecakes w/o the crust, so that was the next thing I added. Come on, if you’re gonna eat cheesecake, it’s gotta be good! If you are watching your waistline, there are a few things you can do which I have done, and it doesn’t impact the flavour too much – you can use vanilla wafers instead of graham cracker crumbs, you can use a combo of regular, 1/3 less fat, and fat free Philly, you can use a combo of splenda and sugar, etc., Regardless, this is definately a great cheesecake recipe!
- 1 1/2 cups graham cracker crumbs
- 1/2 cup white sugar
- 1/4 cup butter, melted
- 5 (8 ounce) packages cream cheese, softened
- 5 eggs
- 2 egg yolks
- 1 3/4 cups white sugar
- 1/8 cup all-purpose flour
- 1/4 cup heavy whipping cream
- Preheat oven to 400 degrees F.
- Mix the graham cracker crumbs, 1/2 cup of the white sugar, and the melted butter together. Press mixture into the bottom of a 9″-10″ springform pan.
- In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth. Add the remaining 1 3/4 cups white sugar, the flour and the heavy cream. Blend until smooth. Pour batter into prepared pan.
- Bake at 400 degrees F for 10 minutes, then turn oven temperature down to 200 degrees F and continue baking for 1 hour, or until filling is set. Let cheesecake cool, then refrigerate.
- To prevent a cracked cheesecake I suggest baking the crust first (for about 8 minutes) then fill the crust and follow the remaining baking directions from that point on.
If you follow the recipe as is…about 612 calories per slice
i have made this before and it is excellent but not for the waistline
This recipe has brought rave reviews every time I make it which is rather often. I'm very impressed with this recipe!
This recipe is awesome. It was a hit at my party. Thank you!
How high does this cheesecake get?
I've made this several times. It's banana tonight. Great recipe.
Ballymena - not sure this helps but I always make this in a 6" round springform that's 3" high. I basically cut the recipe in half, using 2 8oz. pkgs of cream cheese, and 3 whole eggs and 1 yolk. It fills that pan to the top. Add 1 tsp of lemon juice if you want to snap up the tang a little bit.
It doesn't rise, if that's what you're interested in. Not enough "oomph" in the eggs to push it up much. It'll crown a little.
Interesting note: First time I used this recipe, I did a "Smores" cheesecake. Added dark chocolate to the mix in the sugar stage. Then I put a layer of marshmallow fluff in the bottom of the crust before I poured in the batter. Stupid me didn't remember that fluff is loaded air (and egg whites). I had fluff balls floating to the top of the cheesecake. Not the best looking - but it tasted great.
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