Babci's Cheesecake
Crust:
3/4 cup Crushed Graham Crackers
1 Tablespoon Sugar
2 Tablespoons Melted Butter
Mix all ingredients. Sprinkle on sides and press in bottom of greased 10” spring-form pan.
Filling:
2 1/2 pounds Cream Cheese
1 1/2 cups Sugar
2 Tablespoons Four
1/8 Teaspoon Salt
5 Whole Eggs + 2 Extra Egg Yolks
1/2 cup Heavy Cream
1 Teaspoon Vanilla Extract
Leave cream cheese out until room temperature. Beat until soft and creamy, then beat in the sugar, flour salt and 1 egg at a time. Beat in the egg yolks, cream and vanilla until very smooth. Pour into the spring-form slowly. Bake in a pre-heated 425 degree oven 10 minutes. Reduce heat to 225 degrees and bake 1 hour longer. Turn off the heat, open oven door and let cake settle in oven for 15 minutes. Remove from heat and add topping.
Topping:
1 Cup Sour Cream
1/2 cup Powdered Sugar
Blend ingredients and spread on hot cheese cake and return to oven for 1 minute. Cool cake complete before serving.
Note: Babci also topped it with fresh strawberries, but I don’t remember if she did anything to them first and if it was in addition to the sour cream topping or in place of it.








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