Sunday, March 16, 2008

Not so Hard!

I finally did it, and without a water bath! I made the perfect cheesecake- creamy on the inside and outside, no cracks, and New York style! I have always liked making cheesecake because I have never done it perfectly. Thanks to this recipe, and other people's reviews on, I created a masterpiece my family is still enjoying. A little goes a looooong way!

Cheesecake Supreme

  • 1 1/2 cups graham cracker crumbs
  • 3 T 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 sour cream

  • Mix the graham cracker crumbs, 3 T. 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 sour cream. Blend until smooth. Pour batter into prepared pan.
  • Bake at 200 degrees F (don't preheat) for 3 hours and 10 minutes, then turn oven off, leaving door ajar for an hour. Let cheesecake cool, then refrigerate a day before eating.


Megz said...

good job. that actually looks tasty. and large in portions. did you really eat it all?

cold cocoa said...

Thanks for saying that even though you don't like cheesecake. You'd love mine..I froze about 1/3 of it so I wouldn't feel pressured to eat it all. After all, 5 cubes of cream cheese ain't cheap!