1 1/4 c Graham cracker crumbs 1 ts Vanilla
1/4 c Sugar 5 Eggs
2 tb Butter; melted 2 Egg yolks
40 oz Cream cheese; softened 1/4 c Whipping cream
1 1/2 c Sugar -fresh fruit; optional
3 tb Flour -strawberry jelly; melted
pn -salt -optional
1 1/2 ts Lemon juice
Combine crumbs, 1/4 cup sugar, and butter; press into the bottom of a
buttered 10-inch springform pan. Chill. Beat cream cheese at high
speed of an electric mixer until light and fluffy. Add 1-1/2 cups
sugar, flour; salt, lemon juice, and vanilla; beat 5 minutes.
Add eggs and yolks, one at a time, beating after each addition. Add
cream; mix well. Pour batter into prepared pan. Bake at 425 degrees
for 10 minutes; reduce temperature to 250 degrees, bake 1 hour and 15
minutes or until set. DO NOT open oven door during baking time. Cool
1 hour; cover and chill at least 8 hours. Garnish with fresh fruit
glazed with melted jelly, if desired.
SOURCE: Cornsilk, The Junior League of Sioux City, Iowa America’s
Best Recipes; A 1988 Hometown Collection; Oxmoor House
Yields
12 servings