Cheesecake
Recipe from Williams-Sonoma catalog
5
bricks cream cheese (don’t skimp. Buy
the real stuff, fat and all)
2
cups sugar
5
eggs (at room temperature)
Lorna
Doone shortbread cookies
Preheat
oven to 350 degrees. Line the outside of
your cheesecake pan with aluminum foil, shiny side toward the pan.
Crush
the cookies (about 1 ½ of the two sleeves of cookies) and press them into the
bottom of your pan. Stick pan in fridge
while you mix the rest.
Mix
each package of cream cheese, then add the next until all 5 are in the bowl. Add the 2 cups of sugar slowly, and continue
mixing. Scrape down the sides of the
bowl often. Next, add the eggs (room
temperature), one at a time. Do that
side scraping thing. Once all the eggs have
been added, dump the contents into your cheesecake pan.
Bake
for at least 1 hour & 20 minutes. I
usually end up around 1 ½ hours total until the center of the pan doesn’t
jiggle when I slide the oven rack out.
I
have added 1 tsp. of vanilla (good) or almond flavoring. If you want pumpkin cheesecake, substitute
one can of pumpkin for one 8 ounce cream cheese. Then you might want to use ginger snaps for
the bottom crust. If you do, use about 4
tablespoons of butter to keep the snaps together for the crust.
I
have made this recipe a bunch of times, and have always had compliments for it.
Website
for the store: one of my favorites:
http://www.williams-sonoma.com