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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 350�F. 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 300�F.
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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