* Exported from MasterCook * Basic Cheesecake Recipe By : Women's World, Nov 5, 1996 Serving Size : 16 Preparation Time :0:00 Categories : Cheesecakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Crust recipe * 48 oz Cream cheese (4 pkg) -- softened 1 1/4 c Sugar 3 tb All-purpose flour 4 Eggs 1/4 c Sour cream 1/4 c Heavy cream 2 Eggs yolks 1 ts Vanilla extract Preparation time: 30 minutes Total time: 5-1/2 hours Preheat oven to 325°F. Position rack in center of oven. Butter 9" springform pan. Wrap outside of pan with double layer of heavy-duty foil. Press crust firmly into bottom and 1" up sides of pan; refrigerate until needed or bake and cool. With mixer at high speed beat cream cheese until smooth, about 5 minutes. Combine sugar with flour. Reduce speed to low; beat sugar mixture into cream cheese, 1/4 cup at a time until smooth, about 3 minutes. In bowl stir together eggs, sour cream, heavy cream, yolks, and vanilla until smooth. Gradually beat egg mixture into cheese mixture until just incorporated. Pour batter into pan. Place pan in large baking pan on oven rack; fill baking pan with water halfway up sides of springform pan. Bake 1-1/2 hours or until center of cheesecake is set. Remove from water bath; remove foil. Cool on wire rack for 30 minutes; cool completely in refrigerator about 3 hours or overnight. Yield: 16 Servings Per serving: 401 cal; 7 g protein; 28 g fat; 156 mg chol; 32 g carbs; 293 mg sodium Notes: These cheesecakes can be frozen, with out toppings, for up to 2 months. Wrap in plastic wrap and foil to prevent freezer burn. Let thaw, wrapped, in refrigerator overnight. Posted by: Sarah Gruenwald - - - - - - - - - - - - - - - - - -