Crust
210 g graham crackers, crushed (1.5 packages)
3 oz unsalted butter, melted
2 tbsp brown sugar
210 g graham crackers, crushed (1.5 packages)
3 oz unsalted butter, melted
2 tbsp brown sugar
Preheat oven to 350F; place a sheet tray on the bottom rack and put about 6 cups of water in it.; this will catch any drippings and create the effect of a water bath. Line the bottom of a springform pan with a deli wrap (parchment paper). Mix everything together, press into the bottom of a springform pan. Bake for 10 min.
For the Cheesecake
2 1/2 lbs cream cheese, room temp
2 1/2 cups sugar
5 eggs, room temp
2 tbsp flour
1 tbsp vanilla
2 1/2 lbs cream cheese, room temp
2 1/2 cups sugar
5 eggs, room temp
2 tbsp flour
1 tbsp vanilla
Keep the oven preheated to 350F. Put an aluminum foil collar on the springform (the cheesecake will initially poof up and if you don't have the collar to keep it in place, it'll collapse outward).
Cream the cream cheese until soft. Add in the sugar and mix well.
Add eggs in one at a time scraping bowl down to make sure that there are no lumps.
Add eggs in one at a time scraping bowl down to make sure that there are no lumps.
Decrease the mixer speed to low and add the flour. Stir in the vanilla.
Pour batter into the springform pan. Bake for 90 min. After 90 min, turn the oven off, crack the door, and let the cheesecake sit in the cooling oven for about another 30 min. Take the cheesecake out and let it sit at room temperature until cool, then chill overnight.
Pour batter into the springform pan. Bake for 90 min. After 90 min, turn the oven off, crack the door, and let the cheesecake sit in the cooling oven for about another 30 min. Take the cheesecake out and let it sit at room temperature until cool, then chill overnight.
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recipe from Junior's of New York
4 8 oz packages of cream cheese
1 2/3 cups sugar
1/4 cup cornstarch
1 tbsp pure vanilla extract
2 extra large eggs
3/4 cup heavy whipping cream
any type of berry or fruit
1 small jar of matching jelly
1 2/3 cups sugar
1/4 cup cornstarch
1 tbsp pure vanilla extract
2 extra large eggs
3/4 cup heavy whipping cream
any type of berry or fruit
1 small jar of matching jelly
While the crust cools (Keebler Graham Cracker, 1.5 servings), place one 8-ounce package of cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with electric mixer on low until creamy, about 3 minutes, then beat in the remaining three packages of cream cheese (one at a time). (Scrape sides occasionally.)
Increase the mixer speed to high and beat in the remaining 1 1/3 cups of sugar, then beat in the vanilla. Blend in the eggs, one at a time, beating the batter well after adding each one. (Scrape sides occasionally.)
Blend in the heavy cream. At this point, mix the filling only until completely blended. Be careful not to over mix the batter.
Gently spoon the cheese filling on top of the crust. Place the springform pan in a large shallow oven-proof pan containing hot water that comes about 1 inch up the sides of the pan. Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour.
Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until it’s completely cold, at least 4 hours, preferably over night.
Remove cake from refrigerator about 1 hour before ready to serve.
Right before you’re ready to serve, cook down the jelly over low-ish heat until it’s smooth and looks easy to pour. Cut up the fruit/berries into small bite-sized pieces. Place the fruit/berries on top of the cake and drizzle the jelly over the top of the cake.
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