This cheesecake is SO good - and easy too! Seriously. Try it. It’s delish!
First, you must have a graham cracker crust. I always make my own graham cracker crust, because I think it’s super easy and much better than the premade ones. But -- whatever floats your boat.
Graham Cracker Crust
1 1/4 cups graham cracker crumbs
1/4 cup sugar
3/4 cup of butter (about 3/4 of a stick)
Melt the butter, then mix together with graham cracker crumbs and sugar.
Now for the good part…
5 (8 oz) packages of softened cream cheese
2 egg yolks
1 3/4 cups white sugar
1/8 cup flour
1/4 cup heavy whipping cream
In a large bowl, combine cream cheese, eggs, and egg yolks. Mix until smooth. Add remaining ingredients; blend until smooth. Pour into spring form pan.
Put into oven, then turn oven to 200 degrees. (Do not preheat!) Cook for 3 hours. Let cool in oven for 1 hour with oven door cracked open. Chill overnight.
Top with whatever you prefer! (I like mine plain.)
Note -- I got this recipe off allrecipes.com, but I used different cooking instructions than the ones listed because cooking it this way promised NO CRACKS in my cheesecake. But, as you can see from the picture - big crack. I am going to try to do it over a water bath next time I cook it, and we’ll see if I’m able to get it a perfect, crackless cheesecake. Also, I used a 9 inch spring form pan and I should have used a 10 inch - my cheesecake rose up while it was in the oven and that is why I have that funny-looking little lip around the top of it. Next time, I’ll use my 10 inch pan.