My Special Cream Cheesecake
From momofsixil 15 years agoIngredients
- 3/4 cup plus 2 tablespoons granulated sugar shopping list
- 1 1/2 tablespoons vanilla shopping list
- 1/2 cup plus 2 tablespoons all-purpose flour shopping list
- 1/4 cup (one-half stick) butter or margarine shopping list
- 1/8 teaspoon salt shopping list
- 2 large eggs shopping list
- 1 cup liquid heavy whipping cream (an 8-ounce carton, NOT Cool Whip) shopping list
- 3 eight-ounce packages softened cream cheese shopping list
How to make it
- 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.
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