Cream Cheese

This is the final product of many, many test cheesecakes. Special Equipment 10" Spring-form Pan Preheat Oven Preheat to 325°F Ingredients 1 ¼ cups Graham Cracker Crumbs 1 tablespoon Sugar 3 tablespoons Butter, melted 1/3 cup Heavy Cream 2 pounds Cream Cheese, room temperature 1 1/3 cups Sugar 4 Eggs 2 tablespoons All Purpose Flour 2 tablespoons Lemon Zest Preparation Crust Melt butter in a bowl. Combine and add to butter Graham cracker crumbs 1 tablespoon sugar Press mixture into a 10" spring-form pan. Bake for 8 minutes, then cool. Increase oven temperature to 400°F. Filling Beat cream cheese and sugar till smooth. Add eggs, one at a time, beating after each addition until smooth. Add the remaining ingredients, wisk until smooth. Pour filling into spring-form pan. Bake For best results, use a water bath. At minimum a bowl full of water should be placed on the lower oven rack to provide humidity. ...

I first made this recipe to frost a double-layer 9" round chocolate cake. This recipe produced enough frosting to top each of the rounds (filling between the two rounds, plus the top). If it is desired to fill & frost both the sides and top, the recipe could be doubled. Depending on the strength of the flavor of the cherry preserves, you may need more or less. Also, due to the varying consistencies of various preserves, more or less confectioners’ sugar may be needed. Ultimately, the finial consistency of the icing is up to the chef and the intended use. ...