My favorite, and the for real reason, I was 300 lbs… Cheeeeeesecake! I love it!!Over the years I have made 100’s of cheesecakes, and this recipe was given to me by David Despos, an uncle at one time, all around good guy, that never had a care in the world. Since he has passed on, if you choose to use this recipe make sure to lift a fork in his honor as you take the first bite.
2 sticks butter melted
1/2 cup sugar
1 to 2 packs graham crackers pulverized to oblivion…..
40 ounces (5 (U.S.) packages) full-fat cream cheese at room temperature
1-½ cups white sugar
3 tablespoons all-purpose flour
1 teaspoon vanilla
½ teaspoon grated lemon or orange zest (optional)
5 eggs at room temperature
2 egg yolks at room temperature
½ cup heavy cream at room temperature
1 baked cheesecake crust (see below)
1 c: Sour Cream
1/2 c: Sugar
2 caps: Vanilla
For the crust mix the melted butter with the graham cracker until moist, and cover the bottom and sides of the spring form pan using a cup or measuring cup to pat down and make firm. place in fridge to cool as you do the rest
Bring cream cheese, heavy cream and eggs to room temperature for at least three hours.
Preheat oven to 500 degrees. <<< YES 500!!
In large mixing bowl, beat cream cheese until creamy.
Scrape bowl and begin to gradually add in sugar, scraping sides of bowl and beating until smooth and fluffy.
Beat in flour and, and citrus zest.
One by one, add in eggs and egg yolks, beating just until blended after each addition.
Mix in vanilla and cream.
Pour batter into cooled crust
Tap pan against counter top a few times to settle air bubbles in the batter.
Place in pre-heated oven
Bake for 10 minutes
Turn oven down to 200 degrees. Bake for 45-60 minutes longer.
Bake until edges are dry and center looks jiggly like Jell-O.
Turn oven off, leave door ajar , and let the cake cool in the oven for at least an hour.
Take out of the over, and use a butter knife and run it around the inside of the springform pan to loosen from the sides. let cool in fridge for a minimum of 4 hours.
Remove springform sides of pan.
Cover and refrigerate for up to two days.
Pecan pie topping
4 tbsp butter
1/2 c. Brown Sugar
1/2 tsp cinnamon
1/4 cup heavy cream
2 cups chopped pecans
Over med heat add butter and brown sugar. Cook and stir till bubbly, add the cinnamon, heavy cream, and pecans stir until evenly coated. Remove from heat and let come to room temp. Cover cheese cake up to an hour before serving. Do not but in fridge to cool, butter will separate.