Whether served plain, topped with fresh fruit or drizzled with a sweet chocolate sauce, cheesecake lovers will devour this rich and creamy cheesecake.
4 tablespoons melted butter or margarine
1 tablespoon sugar
2 cups of graham cracker crumbs (about 15 crushed graham crackers)
3 packages (8 ounces each) cream cheese, softened
1 tablespoon all-purpose flour
3/4 cup sugar
1/4 cup milk
1 1/2 teaspoon(s) vanilla extract
1 large egg yolk
3 large eggs
Fresh berries or shaved chocolate bar for garnish
Preheat oven to 375 degrees F.
Prepare Crust: In a large mixing bowl combine the graham cracker crumbs, melted butter, and sugar until evenly combined. Then using your fingers, press the crumb mixture info an 8 1/2- to 9-inch spring form pan. You should press the mixture firmly onto the bottom of the pan and up the sides of the pan. Bake the crust for 10 minutes then allow it to cool on a wire rack. Turn oven control to 300 degrees F.
Prepare Cheesecake: In large bowl, use a mixer at medium speed to beat the cream cheese and sugar until smooth and fluffy. Slowly add in flour and vanilla until well combined. Reduce speed to low and beat in the eggs and egg yolk, one at a time, beating well after each addition. Beat in the milk just until blended. Pour the batter into prepared crust. Bake 60 minutes, until set but still slightly jiggly and moist in center, and pale gold near edges. Cool completely in pan on wire rack. Refrigerate overnight before serving. To serve, remove side of pan. Place cake on plate and garnish with fresh fruits or shaved chocolate.