My Special Cream Cheesecake Recipe

How to make it

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• Preheat oven to 400 degrees.
• CRUST: In a large bowl, beat butter until creamy with electric mixer.
• Gradually add sugar and beat until light and fluffy.
• Add 1/2 teaspoon vanilla and 1/2 cup all-purpose flour.
• Mix until well-combined.
• Press evenly into bottom of ungreased 9-inch springform pan
• Bake until very lightly browned, approximately 10 minutes.
• Remove from oven and cool.
• FILLING: Reduce oven temperature to 375 degrees.
• In a large mixing bowl, beat together 3/4 cup granulated sugar, 1/8 teaspoon salt, and 2 tablespoons all-purpose flour.
• Add 3 eight-ounce packages softened cream cheese.
• Beat with mixer until creamy and smooth.
• Add eggs, one at a time, and beat well.
• Add 1 tablespoon vanilla and beat until well-blended.
• Stir in liquid heavy whipping cream thoroughly.
• Pour over cooled crust and spread evenly with spatula.
• Place in oven and bake for approximately 50 minutes. (Center will be slightly soft.)
• Remove from oven and cool completely in pan.
• Run knife around edge of springform pan to loosen.
• Carefully remove springform.
• Cover and refrigerate several hours or overnight.
• VARIATIONS: * May add 1 cup mini chocolate chips tossed with 2 tablespoons flour (this is added to prevent chips from "sinking" to bottom. *Also, you may reserve one cup cheesecake batter, and mix in 1 and 1/2 tablespoons of cocoa powder. Before baking, dot chocolate mixture onto cheesecake batter that is spread in pan and swirl with knife for a marbled effect.