Hartner's Cheesecake

Submitted by charlie 5

"From a newspaper clipping in 1983 for 2 cheesecakes from Hartner's Restaurant. If you choose to cook the cheesecakes in the water bath, fill a pan with about 1/2" water and preheat that in the oven. I know, I know...some of the instructions are bit vague - size of cheesecake pan, amount of graham crackers, etc. However, I think anybody that bakes cheesecakes, will figure it out. This restaurant was well-known for their cheesecakes and figured the recipe was worth saving. So...don't fault me for it, please."

 

• Ready In: 1hr 30mins
• Ingredients: 7
• Yields: 2 cheesecakes

ingredients

• graham cracker crumbs
• 3 lbs cream cheese
• 13 ounces powdered sugar
• 3⁄4 cup whipping cream
• 2 cups egg yolks
• 1 teaspoon vanilla
• 1⁄2 teaspoon salt

directions

1. All ingredients should be at room temperature.
2. Grease two cheesecake pans with vegetable shortening and line pans with graham crackers crumbs.
3. Using a paddle, not a wire whip, cream together the cream cheese, powdered sugar, and salt. Slowly add the egg yolks. Lastly, add in the unwhipped whipping cream and vanilla. Mix only until blended; do not over-beat. Mixture will be quite thin.
4. Bake at 325 degrees for 60-75 minutes until a light brown top. You may place the pans inside a second pan filled with water to allow for a creamier, moister cake, but not necessary. Remove from oven and allow to cool until edges pull away from pan (about 1/2 hour) then remove from pans.