Seriously Perfect Cheesecake
Slowly Beat until soft and creamy: 3 # Cream Cheese, softened Add and continue to beat until NO LUMPS remain: 1 cup Sugar Slowly Add: 5 Eggs, whole, room temp. 2 Egg Yolks Add: 5 oz. Heavy Cream 1 tsp. Vanilla Extract
Prepare a parchment lined 10″ round pan with 3″ sides (if you use a smaller pan, you will have batter left – you could make mini cheesecakes in cupcake liners). Press graham cracker crumbs into bottom only. Pour batter in, filling to 1/4″ from top of pan.
Bake in a 300 degree oven in a HOT WATER BATH* for 1-1/2 hours. Remove from oven, allow to cool. Refrigerate overnight to set. To remove from pan, place over hot burner and warm bottom. Run a knife around the pan edge, tip it over onto a plate and then back over onto a serving platter.
* Hot-water bath – Place cheesecake in a larger, deep pan and pour REALLY HOT water in the pan around the sides of cheesecake pan, filling to 1/2 way up the sides.