Recipe by ElaineAnn
This is from a yellowed clipping from Mom's recipe box, at least 25 years old, from the Detroit News. Why the name? No one knows, but speculation has it that its denseness and weight, coupled with a slight sense of exaggeration led to the overstated name for the cake. Don't be put off by that, however. Its texture is unusually creamy and tender, compared to the thick and heavy fillings found in many homemade cheesecakes. Prep time does not include chilling.
- 1 1⁄2 cups graham cracker crumbs
- 1 cup sugar
- 8 tablespoons butter, melted
- 1⁄2 teaspoon cinnamon
- 1 (8 ounce) package cream cheese, softened
- 1 cup sour cream
- 1 cup heavy cream
- 1⁄4 teaspoon salt
- 3 eggs
- 2 egg yolks
- 1 teaspoon lemon juice
- 1⁄4 teaspoon vanilla extract
Directions See How It's Made
- Preheat oven to 350°.
- Mix cracker crumbs and 1/4 cup of sugar. Stir in butter and cinnamon until crumbs are moist.
- Pat evenly onto bottom and sides of 8-inch springform pan. Bake 10 minutes and remove from oven. Let cool.
- Reduce oven heat to 275°.
- Cream remaining 3/4 cup sugar with softened cream cheese. Add remaining ingredients in order listed. Mix until smooth.
- Pour into crust and bake 1 1/2 hours, or until cake is set.
- Remove from oven and cool until sides pull away from springform pan.
- Unmold and chill in refrigerator, covered loosely, until 30 minutes before serving.