23 PAULA DEEN’S BEST CAKES & PIES
Crust:
2 cups vanilla wafer cookie crumbs
6 tablespoons butter, melted
1⁄3 cup fi rmly packed light brown
sugarFilling:
5 (8-ounce) packages
cream cheese, softened
2 cups sugar
3 tablespoons all-purpose fl our
5 large eggs
2 large egg yolks
¼ cup heavy whipping creamGarnish: fresh raspberries- Preheat oven to 300°.
- For crust: In a medium bowl, stir
together cookie crumbs, melted butter,
and brown sugar until well combined.
Press mixture into bottom and 2 inches
up sides of a 10-inch springform pan.
3. Bake for 8 minutes. Let cool
completely on a wire rack. Leave
oven on.
4. For fi lling: In a large bowl, beat cream
cheese, sugar, and fl our with a mixer at
medium speed until creamy, stopping
to scrape sides of bowl. Add eggs and
egg yolks, one at a time, beating just
until combined after each addition. Stir
in cream. Spread batter into prepared
crust.
5. Bake for 1 hour. Turn oven off , and
leave cheesecake in oven with door
closed for 30 minutes. Remove from
oven, and let cool completely on a wire
rack. Run a knife around sides of pan
to loosen cheesecake. Cover and
refrigerate until cold before serving, at
least 4 hours or up to 3 days. Garnish
with raspberries, if desired.
Classic Cheesecake
Makes 1 (10-inch) cake- Bakinğ TiǙ -
Resist the urge to peek inside the oven while baking
cheesecake. The sudden drop in temperature when the
door opens can cause your cheesecake to crack or defl ate.