This one gets rave revues... It's really rich and decadent.
You might not be able to eat it tonight, but when you try it you'll see it's worth the wait.
Cheesecake
Ingredients
2 cups graham cracker crumbs
1/3 cup white sugar
1/4 cup butter, melted
5 (8 ounce) packages cream cheese, softened
5 eggs
2 egg yolks
1 tsp vanilla
1 3/4 cups white sugar
1/8 cup all-purpose flour
1/4 cup heavy whipping cream
zest from 1 lemon
Directions
1 Mix the graham cracker crumbs, 1/2 cup of the white sugar, and the melted butter together. Press mixture into the bottom of a greased 9 or 10 inch springform pan.
3 In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth. Add the remaining 1 3/4 cups white sugar, the flour, vanilla and the heavy cream. Blend until smooth. Pour batter into prepared pan.
4 Put cake in oven and turn to 200 degrees and bake for 3 hours 10 min (give or take). Should be a little firm when you turn the oven off, but not real firm. Turn oven off after the 3 hours and about 10 minutes. Crack oven open and let cheesecake cool in over for 1 hour (or longer if you wish). Then put the cheesecake in refrigerator for AT LEAST over night. Best after full 24 hours.