Basic cheesecake
Prepare pan: mix two packages of crushed graham crackers with melted butter until it sticks together when pinched. press into the bottom and sides of a large springform pan.
5 packages (8 oz each) cream cheese, softened
1 3/4 cup sugar
3 Tbs flour
1/4 tsp salt
1 tsp vanilla
6 eggs
1/4 cup milk
Preheat oven to 450. Put a shallow tray with water in it on the rack below where you will put the cheesecake.
In a large bowl beat cream cheese until creamy. Add sugar, flour, salt and vanilla; beat well. Add eggs, one at a time, beating well after each addition. Blend in milk. Pour filling into prepared pan. Bake at 450 for 10 minutes, reduce heat to 200 and bake 65-70 minutes**. The middle will still be pretty giggly, but not liquid-y. Cool at room temperature then refrigerate overnight.
Serves 14-16
**It always takes my cheesecake longer than this. I usually bake mine at 250 instead of 200, and even then it takes longer than the 70 minutes. So, don't get worried if after 70 minutes yours still looks soupy in the middle - just let it bake awhile longer. OH - and be sure not to open the oven door after you put the cheesecake in - that's a good way to guarantee a crack! If your cheesecake does crack don't worry, it will still taste amazing and any cracks can be covered up by spreading whipped cream or cherry pie filling on top of the cake.
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