Fool Proof Cheesecake

I was told I have to put this recipe on my blog!! So here it is. It is foolproof if you follow it exactly. Also it is best if your ingredients are at room temperature. I just make a basic graham cracker crusts following the recipe on the box of Graham Cracker Crumbs....I do add finely chopped pecans and a dash of cinnamon.

2 1/2 lbs. cream cheese
1 3/4 cups sugar
3 tbs. flour
5 eggs
2 egg yolks
1/4 cup heavy whipping cream
1 Tbs. vanilla

Preheat oven to 475. Combine cream cheese and sugar and beat until combined, add eggs and yolks, flour and vanilla. Beat well. Add whipping cream and beat until combined. Pour into prepared crust. (I use a 10 in. springform pan).

Bake at 475 for 10 minutes. Reduce temperature to 200 and bake for one hour. Turn oven off and leave in for one hour. Remove and let cool completely. Cover and refrigerate overnight (this is imperative!!)
Top with your favorite fruit or serve plain.

To make a Triple Chocolate Cheesecake, use chocolate wafers for your crust, follow above directions but melt 8 oz. semisweet chocolate and beat that in last. Top with chocolate ganache after cheesecake is completely cool before refrigerating. To make ganache combine 6 oz. semisweet chocolate and 6 oz. heavy whipping cream, microwave 1 minute or until chocolate is melted, stir until it comes together.  I usually refrigerate the ganache for about 15 minutes before putting it on the cheesecake.