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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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From a newspaper clipping in 1983 for 2 cheesecakes from Hartner's Restaurant. If you choose to cook the cheesecakes in the water bath, fill a pan with about 1/2 water and preheat that in the oven. I know, I know...some of the instructions are bit vague - size of cheesecake pan, amount of graham crackers, etc. However, I think anybody that bakes cheesecakes, will figure it out. This restaurant was well-known for their cheesecakes and figured the recipe was worth saving. So...don't fault me for it, please. Ingredients:
graham cracker crumbs |
3 lbs cream cheese |
13 ounces powdered sugar |
3/4 cup whipping cream |
2 cups egg yolks |
1 teaspoon vanilla |
1/2 teaspoon salt |
Directions:
1. All ingredients should be at room temperature.
2. Grease two cheesecake pans with vegetable shortening and line pans with graham crackers crumbs.
3. Using a paddle, not a wire whip, cream together the cream cheese, powdered sugar, and salt. Slowly add the egg yolks. Lastly, add in the unwhipped whipping cream and vanilla. Mix only until blended; do not over-beat. Mixture will be quite thin.
4. Bake at 325 degrees for 60-75 minutes until a light brown top. You may place the pans inside a second pan filled with water to allow for a creamier, moister cake, but not necessary. Remove from oven and allow to cool until edges pull away from pan (about 1/2 hour) then remove from pans.
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