1 Crust recipe*
4 Cream cheese; softened,
-12oz ea.
1 1/4 c Sugar
3 tb All-purpose flour
4 Eggs
1/4 c Sour cream
1/4 c Heavy cream
2 Eggs yolks
1 ts Vanilla extract
Preheat oven to 325 F. Position rack in center of oven. Butter 9″
springform pan. Wrap outside of pan with double layer of heavy-duty
foil. Press crust firmly into bottom and 1″ up sides of pan;
refrigerate until needed or bake and cool. With mixer at high speed
beat cream cheese until smooth, about 5 minutes. Combine sugar with
flour. Reduce speed to low; beat sugar mixture into cream cheese, 1/4
cup at a time until smooth, about 3 minutes. In bowl stir together
eggs, sour cream, heavy cream, yolks and vanilla until smooth.
Gradually beat egg mixture into cheese mixture until just
incorporated. Pour batter into pan. Place pan in large baking pan on
oven rack; fill baking pan with water halfway up sides of springform
pan. Bake 1 1/2 hours or until center of cheesecake is set. Remove
from water bath; remove foil. Cool on wire rack for 30 minutes; cool
completely in refrigerator about 3 hours or over nite. Make 16
servings Per serving including crust:
401 cals;
7 g protien
28 g fat
156 mg chol
32 g carbs
293 mg sodium Completed Cheesecakes in series: 400-500 cals; 7-9 g
protein; 27-37 g fat; 151-163 mg chol; 23-43 g carbs; 250-300 mg
sodium. Your time in the kitchen: 30 minutes; ready to serve in 5 1/2
hours. Notes: These cheesecakes can be frozen, with out toppings, for
up to two months. Wrap in plastic wrap and foil to prevent freezer
burn. Let thaw, wrapped, in refrigerator overnite.
Yields
16 Servings
