Finally, the cake emerges! It is the moment of truth– has our labor paid off?
(adapted from allrecipes.com user Muffy Nasner)
1-1/2 cups graham cracker crumbs
½ cup white sugar
¼ cup butter, melted
5 (8 oz.) packages cream cheese, softened
2 egg yolks
1-3/4 cups white sugar
1/8 cup all-purpose flour
¼ cup heavy whipping cream
Preheat oven to 250 degrees Fahrenheit.
Grease a 9 or 10 inch springform pan. Mix the graham cracker crumbs, ½ cup sugar and melted butter. Press into the bottom and up the sides of the pan.
In the bowl of a standing mixer, mix the cream cheese and 1-3/4 cup sugar until well combined. Add the flour and heavy whipping cream, mix well. The mixture should resemble icing. Then add the eggs and egg yolks all at once.
Beat until just combined, making sure to stop the mixer and scrape down the sides to get all the lumps. Pour into the prepared pan and bake in preheated oven for 3 hours.
Turn the oven off and let the cake cool in the closed oven for an additional hour.
Remove the cake from the oven, cover and refrigerate for 6 hours or overnight. You can then decorate it with fruit, chocolate, Cadbury crème eggs, or whatever you want.
Ours cracked a little bit, but that’s OK. It still tastes good.