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Mar. 8, 2007
Cheesecake Mmmmmmm........
Last week I saw a can of Comstock Cherry Pie Filling that had been imported at the grocery store near my home. I haven't had anything cherry in a really l-o-n-g time so I bought it. Yesterday I made my first cheesecake to go under the cherry pie filling. It was so-o-o delicious.
I found the recipe on allrecipes.com. There were lots of tips and alterations in the comment section and so I decided to post the recipe as I found it and post the alterations that I used below. I don't have a spring form pan (at least I don't think I do) and so I bought an imported ready made graham cracker crust being sold next to the cherry pie filling. I only made half the recipe since a spring form pan is bigger than the ready made crusts. The whole family loved this cheesecake and my ds is begging for another one. So I guess this one's a keeper! Enjoy!
CHEESECAKE SUPREME
Ingredients
- 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
Directions
- Preheat oven to 400 degrees F (200 degrees C).
- Mix the graham cracker crumbs, 1/2 cup of the white sugar, and the melted butter together. Press mixture into the bottom of one 9 or 10 inch 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 (200 degrees C) for 10 minutes, then turn oven temperature down to 200 degrees F (100 degrees C) and continue baking for 1 hour, or until filling is set. Let cheesecake cool, then refrigerate.
Cheesecake recipe adjustments: Do not cook at 400 at all! Do NOT preheat oven. Prepare according to recipe and put in springform pan. Put pan in oven. (I also put in a water bath, which I understand to be a pan of water below the pie pan) Now turn oven on to 200. Cook for ~3 hours & 10 minutes. (give or take 10 minutes). Should be a little firm when you turn the oven off, but not real firm. Turn oven off after the 3 hours and about 10 minutes. Crack the oven open and let the cheesecake cool in the oven for 1 hour (or longer if you wish). Then put thecheesecake in the refridgerator for AT LEAST over night. Best after full 24 hours. (Ours was only in the fridge for about an hour. We couldn't wait until the next day. Cooking it slow like this keeps it from being harder around the edges and softer in the middle. It was very uniformly creamy and smoooooth.) |
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Posted by 
Posted by
Mar. 10, 2007 - Sounds yummy!
Blessings,
Karen