I’m pretty fanatical about some things. Aren’t we all? I love foie gras. The foie gras at Frascati last night for dinner wasn’t what I was used to so I had to send it back. I also love pork belly, french fries, caesar salad, zinfandel. And cheesecake. I die for the red velvet cheesecake at the Cheesecake Factory. Pure caloric bliss!

This past weekend at a friend’s BBQ, we had the pleasure of eating home-made cheesecake and I swear to God that was the fluffiest, yummiest cheesecake I’ve had.

Our friend who baked it said it was a simple cheesecake recipe from Cooks.com. There are 17 pages of cheesecake results on that website. I think I’ve narrowed it down to this one because he mentioned the secret was to beat the eggs one at a time.

CHEESECAKE SUPREME

5 (8 oz.) pkgs. cream cheese, softened

1/4 tsp. vanilla

3/4 tsp. grated lemon or 1/4 c. lemon juice

1 3/4 c. sugar

3 tbsp. flour

1/4 tsp. salt

5 whole eggs

2 egg yolks

1/4 c. whipping cream

Beat cream cheese until creamy. Add vanilla and lemon. Gradually blend in sugar, flour and salt. Add eggs and egg yolks, one at a time, beating after each just enough to blend. Gently stir in whipping cream. Turn into crust lined pan. Bake 45-60 minutes in 300 to 350 degree oven.

CHEESECAKE SUPREME CRUST:

1 c. sifted all-purpose flour

1/4 c. sugar

1/2 c. butter

1 slightly beaten egg yolk

1/4 tsp. vanilla

Combine first two ingredients, cut in butter until mixture is crumbly. Add egg yolk and vanilla. Blend thoroughly. Pat dough on sides and bottom of pan. Bake in oven about 8 minutes or until golden brown. Cake may be topped with strawberry topping or sour cream and sugar.

Picture Credit: CopyKat Recipes