I thought I’d take a little break from the heavy posts and interject a recipe for the best darned cheesecake on this planet. Another little thing to make you smile. At least if you like cheesecake!

Now while this isn’t a “heavy” post, I will warn you that this cheesecake is not the low-calorie kind. It uses a full 2.5 pounds of cream cheese!

I have found, though, that because it is so rich, even the teeniest forkful is incredibly satisfying, and you can get a lot of servings from one recipe.

So, without further ado – here it is:

New York Cheesecake

FILLING:
2 1/2 lbs cream cheese, softened at room temperature
1 3/4 cups sugar
3 TBSP flour
5 eggs
2 egg yolks
1/4 cup heavy cream
1 tsp vanilla

CRUST:
1 1/2 cups graham cracker crumbs
1/3 cup melted butter
1/2 to 1 tsp cinnamon

Filling: Cream and soften cream cheese in mixer. Add sugar slowly as you’re creaming the cheese. Add eggs one at a time (Note: you may want to slow down the mixer a tad so you don’t beat too much air in; if you do, the cheesecake will rise very high and will fall when taken out of the oven). Add in remaining filling ingredients and mix until blended.

Crust: Mix together all three ingredients and press into a springform pan, pushing crust partway up the sides.

Pour filling into crust. Bake at 250 – 350 degrees for 1.5 to 2 hours. Cake is done when a knife stuck into the center shows that cake has the consistency of paste rather than liquid. Cool at room temperature for awhile before opening the pan, so the cake has the opportunity to settle.

I normally serve the cake plain as it has so much flavor, but you can top it with fruit, or mix together sour cream and confectionery sugar for icing.

Enjoy!

I wish you all safe travels this holiday, and a wonderful Thanksgiving with family and friends.