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.
MODIFICATIONS-
Don't you hate how the outside of the
cheesecake is rough but the middle is creamy.
Follow these adjustments and it will be same
texture all the way through, nice and creamy.
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. Now turn oven
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 oven open and let cheesecake
cool in over for 1 hour (or longer if you
wish). The put cheesecake in refridgerator for
AT LEAST over night.
Serving
Suggestions
serve with fresh strawberry/raspberry topping-see recipe.
Originally Submitted
12/28/2014
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