Cheescake

The Best Cheesecake Recipe
How to Make a Cheesecake
Cake:

6 large eggs
1 1/2 C sugar
2 lbs. (four 8 ounce packages) cream cheese, preferablyKraft's Philadelphia brand
1/2 pint sour cream
1/2 pint heavy cream
juice of one lemon
1 Tablespoon vanilla extract
2 heaping Tablespoons flourCrust:

1 1/2 C crushed vanilla wafers (you can also use crushed graham crackers, or digestive biscuits)
6 Tablespoons melted butter
1/2 Csugar

Preheat oven to to 425°.

Add eggs, sugar, cream cheese, sour cream, heavy cream, lemon juice, vanilla, and flour to mixer. Beat (on low toto low-medium speed) thoroughly, until completely smooth.

Do not mix at high speed and don't overmix. If you do, the cake will overflow the pan.The bad news: the texture will be off (too light and fluffy). The good news: you can use the extra to make cheesecake cupcakes.

While cake mixtureis beating, make the crust.

Mix crust ingredients together in small mixing bowl. Pour into 9" spring form pan, pressing into place with yourfingers or the back of a spoon. Chill in refrigerator for 15 minutes.

When crust is cool, and cake is thoroughly mixed, pour batter into the pan overthe back of a big spoon, so the batter does not disturb the crust. Let it rest for 5 or 10 minutes.

Bake in 425° oven for 15 minutes. Then turnoven down to 275° and bake for 1 hour. Turn off oven. Do not open the oven door for 2 hours! After the 2 hours are up, remove cake and refrigerate.