New York Cheesecake III You Have To Try

Monday, May 7, 2012

New York Cheesecake III

"A dense, thick cheesecake with a shortdough crust. This is THE definitive one! You'll in no way use some other cheesecake recipe after you do this."

Ingredients :

1 half cups all-purpose flour
1/3 cup white sugar
1 egg, beaten
half cup butter, softened
2 1/2 pounds cream cheese, softened
1 3/four cups white sugar
3 tablespoons all-purpose flour
5 eggs
2 egg yolks
1/4 cup heavy whipping cream

Instructions :

Prep :	Cook : 16M	Ready in :

Preheat oven to four hundred ranges F (200 stages C). Lightly coat a 10 inch springform pan with spray oil. Note: You may want to use a 9x13 inch pan rather.
To make the crust: Combine 1 1/2 cups flour, 1/three cup sugar, 1 egg and half cup butter or margarine. Spread to the rims of the pan. Prick all over with a fork, then bake 15 minutes at four hundred stages F (two hundred levels C). Allow to cool.
Increase oven temperature to 475 ranges F (245 tiers C). In a large bowl, combine cream cheese, 1 three/4 cups sugar, three tablespoons flour, 5 eggs and the yolks and blend thoroughly. Add cream and mix only sufficient to combo.
Pour filling over crust and bake for 10 minutes at 475 stages F (245 tiers C). Reduce temperature to 200 tiers F (ninety five stages C) and keep to bake for one hour. Turn oven off, however depart cake in for any other hour. Don't worry if it seems a touch jiggly inside the middle.
Chill in a single day. This is vital! If favored, top together with your favorite fruit or serve simple.

Notes :

Reynolds® Aluminum foil may be used to preserve meals wet, prepare dinner it calmly, and make clean-up easier.

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