Ingredients
FOR THE CRUST:
1-1/3 cup Graham Cracker Crumbs
1/3 cups Sugar
1/3 cups Melted Butter
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FOR THE FILLING:
1 pound Cream Cheese, Softened
3 Tablespoons Flour
2/3 cups Sugar
2 whole Large Eggs
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Preheat oven to 325F. Line the bottom of a 10" spring form pan with non stick foil. Spray lightly with cooking spray. (This will make for easy removal when it's done.) 2) Combine the crust ingredients in a small bowl. Press into the bottom and up the side of the pan about 1/2". Bake for 5 minutes. Remove from oven and cool on rack. 3) With an electric mixer, beat the cream cheese. Add the flour and sugar, beat well. Add eggs, milk, and vanilla, beat until combined. Scrape down the sides and beat until all ingredients are incorporated. 4) Pour filling into pan (it's ok if the crust is still a little warm). Bake in the center of preheated oven for 38-40 minutes. Do not over bake or the cake will crack in the center. To check for doneness, carefully tap the pan. If the center appears to be set in the middle, it's done. 5) Cool completely before removing from pan. Unlatch the pan and remove pan completely. Carefully pull foil away from cake and place onto a serving platter. Enjoy with fresh fruit or chocolate.
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Rotating stand for smooth cake frosting and decorating