Paula's Mom's most excellant
Some thirty-odd-years ago my friend's Mom made this
cheesecake. I think she said it was given to her by a Seminary Student.
It was a big hit for decades to come!
It is dense, New York Style Cheesecake.
Sometimes it cracks...just embellish with some whipped cream.
Be sure to follow the directions!
I messed up a batch because I forgot that
BAKING is CHEMISTRY .
Combining ingredients in the correct
order is important to the final results.
40 oz. softened cream cheese (Yes! 5 packages...8oz. each! WOW!)
1 3/4 cup sugar
½ tsp. vanilla (I add an additional teaspoon of vanilla)
1T. grated lemon skin. (optional)
Mix ingredients to even consistency
one at a time,
mixing after each.
I have either used a wooden spoon, or a dough hook on an electric mixer.
Regular mixer beaters do not work...too thick!
Add 5 eggs (whole) and 2 yolks. (That's Seven eggs all together!)
Then fold in ½ cup heavy cream.
Pour mixture into crust ( recipe below) and bake:
At 500 degrees,
then 1 hour at 250 degrees.
Allow to cool and refrigerate several hours.
Graham Cracker Crust
1 2/3 cups crumbs
¼ cup sugar
1/3 cup softened butter
Blend well with fork or pastry blender.
Using back of large spoon, press crumb mixture inside
9-11” spring form pan.
Bake at 375 F. for 8 minutes.
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