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Home -> Baked Goods -> Cakes and Tortes
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
Crust: 1 cup all purpose flour 1/4 cup sugar 1/8 tsp. salt 1/2 cup cold butter, diced
Filling: 32 ounces cream cheese, softened 1 3/4 cups sugar 5 large eggs 2 large egg yolks 1/3 cup heavy or whipping cream 1/4 cup all purpose flour
Directions
For Crust: Preheat oven to 375 degrees. Wrap the outside of a 9 inch springform pan tightly with foil. Combine flour, sugar and salt in a food processor and pulse to blend. Add butter and pulse until clumps form. Press the crust mixture onto the bottom of the prepared pan. Bake about 25 minutes until the crust is golden. Reduce oven to 350 degrees and prepare filling.
For Filling: Beat together cream cheese and sugar in a large bowl until smooth. Beat in eggs and yolks one at a time. Add cream and beat until smooth. Beat in flour. Pour filling over the prepared crust. Place springform in a large roasting pan. Add enough hot water to come halfway up sides of the springform pan. Bake about 95 minutes until cheesecake is softly set. Remove cheesecake from the water bath and transfer to a rack. Discard foil and cool cheesecake to room temperature. Cover and refrigerate overnight.
To Serve: Run a warm knife along the inside edges of the springform pan. Remove pan sides. Slice cheesecake with a warm, dry knife and serve.
Serves 12 to 16.
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