8 lb Cream cheese
7 c Sugar
16 lg Eggs
3 c Whipping cream
4 c Sour cream
4 tb Cornstarch
4 tb Vanilla
CRUST
10 c Graham crumbs
1 c Sugar
3 c Margerine
Line edges of 3 springform cake pans with wax (or parchment) paper.
Press graham cracker crust into bottom. Set aside.
Cream cheese until fluffy. Add sugar and beat until dissolved. Add
eggs slowly then add remaining ingredients in order and mix until
combined. Pour into pans and bake at 250F for 30 minutes; reduce to
200F for 2-2 1/2 hours. Make sure to rotate cakes in oven for even
baking at the halfway point. Cakes are ready when you tap the sides
and they wiggle like jello. A properly cooked cake should be
perfectly level across the top. If it has sunk in, it's over cooked.
Yields 3 regular cheesecakes or 4 mousse topped cheesecakes.
Stolen from the 'confidential' recipe manual of Moxie's Restaurants.
This is the same recipe used by the Cheesecake Cafe, which used to be
owned by Moxie's.
