Ingredients
Cheesecake crust
5 oz crushed graham crackers
3 tbls melted butter
Cheesecake filling
4 x 8oz (2 lbs) Full fat cream cheese
2 tbls Flour
1 + 1/2 cup Sugar
1 Tblsp Vanilla
3 Ex large eggs
1 Tbls sour cream
½ cup Heavy cream
Sour cream topping
1 Cup Sour Cream
Juice of ½ Lemon
½ Cup Sugar
½ teaspoon Vanilla
Preparation
Preheat oven to 350 degrees.
Cream cheese should be of room temperature. Lightly beat 2 eggs in a bowl with fork. Place 2/3 the cream cheese in mixer bowl, beat until creamed and no lumps are in the batter. Add vanilla.
Add all of the flour, and 1/3 of sugar, beat in. Add remainder of sugar and beat in. Beat until creamy. Add remainder cream cheese.
Be sure to regularly stop mixer and scrape down sides of bowl. Add beaten eggs and blend. Add cream and blend in. DO NOT OVERMIX. Mixture should not look whipped but should look glossy and smooth and slightly runny.
Fill waterbath pan with hot tap water and place in hot oven on center rack. Grease springform pan with Pam spray. Pour batter into springform pan and tap lightly to remove air bubbles in mix. Wrap sides of springform pan with alfoil and fold edges over one another. Open oven door, place in waterbath and close door. Bake at 350 degrees for 1 hr 10 mins.
Take out of oven for 10 mins and let cool. Pour Sour Cream mix over cake and put back in oven for 7-10 mins. Cool for approximately 2 hrs. then refrigerate overnight. Can be frozen for up to 3 mths. http://www.indulgentcheesecakes.com
