20 Pound Cheesecake
Yield: 1
1 1/2 c graham cracker crumbs; 12 -full crackers
1 c sugar
8 tblsp butter, melted
1/2 ts cinnamon
1 pk pkg cream cheese, softened; 8 oz
1 c sour cream
1 c heavy cream
1/4 ts salt
3 eggs eggs
1 ts lemon juice
1/4 ts vanilla extract
2 eggyolks
Preheat oven to 350º F.
Mix cracker crumbs and 1/4 cup of the sugar.
Stir in butter and cinnamon until crumbs are moist.
Pat evenly onto bottom and sides of an 8 inch
springform pan.
Bake 10 minutes and remove from oven.
Let cool.
Reduce oven heat to 275º F.
Combine remaining 3/4 cup of sugar with remaining
ingredients and mix with electric mixer until smooth.
Pour into crust and bake 1 1/2 hours or until cake
is set.
Remove from oven and cool until sides pull away from
springform pan.
Unmold and chill in refrigerator, covered loosely,
until 30 minutes before serving.
Share.
