Ann's Cheesecake


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Chef: Ann Stahl


Preheat: 475

This is Kate's Mothers Recipe for cheesecake. She is head of Product Development department at Hanover Foods and certainly has attained 'General' status in the kitchen. This Cheesecake is one of the best I have had. I am sure that is because of how much discipline one must show during the cooling process, which is the crucial step for a well formed and creamy cheesecake.


2 cup Graham Cracker Crumbs
2 tbsp Sugar
1/4 cup Melted Butter
1/2 tsp Cinnamon
2.5 lb(s) Cream Cheese
1 3/4 cup Sugar
2 tbsp Flour
1/4 tsp Salt
1-2 tsp Vanilla Extract (go for 2)
6 whole Eggs
1/2 cup Heavy Cream

Preheat oven to 47 Mix first four ingredients together and press into the bottom of your springform pan.
Cream the cheese until fluffy, then add sugar, flour, salt and vanilla and mix until well blended.
Add Eggs, one at a time.
Beat after each addition.
When all the eggs are incorporated, add heavy cream and beat until homogeneous.
Pour mixture into Springform pan and put in oven on middle rack for 10 minutes.
After 10 minutes, reduce heat to 225 and bake for 1 hour.
Here is where you must pay full attention.
after the hour has expired, turn the temperature down to 'warm' or your lowest setting and tilt the door open for 15 minutes.
Next, turn the oven off and let the cake sit for another 15 minutes.
Then you may open the oven door all the way and let it sit for yet another 15 minutes.
Remove the cake from the oven and let cool completely before covering and refridgerating for 24 hrs prior to serving.
If you perfect this procedure, your cheesecake will not crack.
But if it does, and that bothers you, just cover the top with sliced fruit or whatever might fit your fancy