Basic Recipe--Cheesecake

* Exported from MasterCook *

BASIC RECIPE--CHEESECAKE

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t 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.

Source: Women's World Nov.5, 1996 Typos Sarah
Gruenwald sitm@ekx.infi.net



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