Burnished Cheesecake — Jewish Food Society
Photographer: Penny De Los Santos. Food Stylist: Judy Haubert. Prop Stylist: Vanessa Vazquez.
Ingredients
- 4 ½ cups (35 ¼ ounces) cream cheese, room temperature
- 1 ½ cups granulated sugar
- 2 cups heavy cream
- 5 large eggs
- ¼ cup all purpose flour
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