Wednesday, February 29, 2012

New York Cheesecake

We try not to "cheat" during the year but I believe that on your birthday, you should be able to have a piece of your favorite cake.  For my husband, cheesecake is favorite.  There is absolutely NOTHING even remotely healthy about a baked cheesecake but I did stick within our rules of no HFCS or PHO.  You probably could lighten this recipe up a little by switching the Heavy Cream for Light Cream or Half & Half but Cheesecakes are very finicky & I didn't want it to not turn out, since I was planning on serving to 50 family members.  It is delicious & creamy & extremely rich.  We topped it with Sugar Free pie filling but it is delicious plain.

New York Cheesecake

  • 1/3c white sugar
  • 1/2c butter, softened
  • 1 1/2c flour
  • 1 egg, beaten

  • 1 3/4c white sugar
  • 2 1/2lbs cream cheese (5 boxes), softened
  • 3T flour
  • 1/2c heavy whipping cream
  • 2 egg yolks
  • 5 eggs

Preheat oven to 400'.  Lightly coat a 10" springform pan with cooking spray.

Combine 1/3c sugar, 1 1/2c flour & 1/2c butter & 1 egg.  Spread evenly on the bottom & sides of the pan.  Prick all over with a fork, then bake 15 mins at 400'.  Allow to cool completely.

Raise oven temperature to 475'.  In a large bowl, combine 1 3/4c sugar, cream cheese, 5 eggs, 3T flour & the egg yolks.  Mix thoroughly.

Add cream & mix just enough to blend.

Pour filling into the crust & bake for 10 mins at 475'.  Reduce temperature to 200' & continue baking for 1hr.

Turn the oven off but leave the cheesecake in for an additional hour.  It will be golden brown but not completely firm.

Chill overnight.

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