As promised, this is my niece, Jill’s, recipe. Apparently, many years ago she was dating a chef who gave her the recipe. Her family loves it, even her husband. Guess he doesn’t mind where it came from. She likes to top it with cherry pie filling for half her family. The other half likes it plain. Me, personally, I serve it with just a little whipped cream.
JILL’S CHEESECAKE RECIPE
Preheat Oven: 325° Bake Time: 3 Hrs. (Plus 1 Hr. with oven off)
4 Pkg. Cream Cheese, softened
2 Egg Yolks
Pinch of Salt
1 Tsp. Vanilla
1 1/2 Cups Heavy Cream
3 Cups Sugar
Crust Ingredients (She uses the recipe found on the Graham cracker box.)
1 1/4 Cups Graham cracker crumbs
1/4 Cup sugar
1/3 Cup Butter, melted
10” – 12” Spring Form Pan*
Mix the crust ingredients together until totally blended. In a spring form pan, spread the crust on the bottom and up the sides of the pan.
Mix the cream cheese with the 4 eggs and 2 egg yolks ONE AT A TIME. Add pinch of salt, tsp. of vanilla, and the heavy cream. Add the sugar, 1/2 cup at a time until completely mixed. Pour mixture into the spring pan and place pan in a roasting dish/pot filled halfway with water.
Bake at 325 degrees for 3 hours. Turn oven off, leaving the cheesecake in the oven for 1 more hour.
When the cake is cooled, you can add your toppings.
*If you don’t have a 10″ or 12” pan, you can use the leftover cream cheese mixture to make mini cheesecakes. You can refrigerate the mixture for 1 or 2 days. Just line muffin tins with the graham cracker crumbs and add the cream cheese and bake at 300° for about 35-40 minutes.