Baked Cheesecake Pastry Crust: 1 cup all purpose flour 1 egg yolk 1 stick real butter 1 teaspoon vanilla extract 1/4 cup granulated sugar Filling: 3 tablespoons all purpose flour 1 3/4 cup granulated sugar 5 (8 ounce) packages of cream cheese 5 whole eggs 2 egg yolks 1 teaspoon pure vanilla extract 1/4 cup heavy cream 1 Spring Form Pan Crust Directions: • Prepare your Spring Form pan by lining it with Parchment Paper. • Take your pan apart by releasing the buckle. • Lay a large piece of parchment over the bottom of your spring form pan and then attach the sides of the pan, locking the buckle and while holding the parchment tightly against the bottom of the pan. • Cut the excess parchment away from the pan once it it locked in place. Set you pan aside. • Combine flour, sugar, butter, egg yolk & vanilla in a food processor. • Mix well until dough ball forms. • Press 1/2 of the pastry crust mixture in the bottom of a spring form pan. • Bake at 400 degrees for 8-10 minutes. • Cool slightly and press the remaining 1/2 of the pastry dough mixture up the sides of the pan. Filling Directions: • In a large mixing bowl, I use my mixer, cream the flour, cream cheese and sugar until smooth. • Add one egg at a time. • Add the heavy cream and vanilla. • Mix until smooth. • Do no over mix or whip, as this adds air to your filling and may cause your cake to crack when baking. •Pour the smooth filling into your pan. • Jiggle cake gently. Allow filled pan to sit for about 5 minutes so any air bubbles can escape before baking begins. • Bake at 450 degrees F for 10 minutes only. • Reduce heat to 250 degrees F and bake for one hour. • Cover loosely with foil, being careful to not allow the foil to touch the surface of the cake, if the top begins to brown too quickly. • Turn oven off, and let the cake sit in the warm oven for 30-60 additional minutes. a slight crack in the center is normal. • Cool, then refrigerate in its pan until ready to serve. • When you are ready to serve,gently release pan buckle and remove the sides of your spring form pan. • VERY carefully slide the parchment and baked cake from your pan bottom and serve.
Posted on: Fri, 09 Jan 2015 18:23:05 +0000
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