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The Angus Barn Cheesecake

Crust:
1/4 C. sugar
1/4 C. melted butter
1 1/2 C. crushed graham cracker crumbs

Filling:
5 (8 oz.) packages cream cheese at room temperature
1 3/4 C. sugar
1/4 t. salt
3 T. flour
1/4 t. vanilla
4 or 5 eggs (enough to make 1 cup)
2 egg yolks
1/4 C. whipping cream

Preheat oven to 350F. Grease a (9- or 10-inch) springform pan, covering sides and bottom of pan completely.

Crust: In a mixing bowl or food processor, combine sugar, melted butter and graham cracker crumbs until well-mixed. Press mixture evenly into bottom and sides of pan. Bake for 8 minutes. Remove from oven and allow to cool. Reduce oven temperature to 300F.

Filling: In a mixing bowl, combine cream cheese, sugar, salt and flour, and mix until creamy. Add vanilla. Add the eggs and yolks, one at a time, beating to incorporate each before adding the next. Gently beat in cream.

Pour into baked, cooled crust. Wrap bottom and at least halfway up the sides of the pan with aluminum foil. Place pan in the center of a larger pan or baking dish, then add enough water to surround the springform pan to a depth of 3/4 inch.

Place on lower rack of oven and bake for 1 hour and 40 minutes. Let cool to room temperature before unmolding. To help unmold, wipe sides of pan with a hot damp towel, and run a thin spatula or knife around sides of cake before releasing the side wall of the pan.

Makes 12 servings.

    
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