Ingredients
Crust:
3 cups shortbread cookie crumbs
1/2 cup Land O Lakes unsalted butter, melted
1/2 cup Domino sugar
Cheesecake:
2 1/2 lbs (40 oz.) Philadelphia cream cheese, room temperature
3/4 cup Domino sugar
1 1/3 cup sweetened condensed milk
4 Tbsp Gold Medal all-purpose flour
4 tsp pure vanilla bean paste
4 Eggland’s eggs
1 egg yolk
Instructions:
Preheat the oven to 430F. Spray a 10″ springform pan with cooking spray and line the bottom with parchment paper, set aside.
Crust:
Pulse the sugar, cookie crumbs and melted butter in a food processor, until combined. If you don’t have a food processor, just mix everything thoroughly in a bowl.
Press the cookie crumb mixture into the bottom of the prepared pan. Bake for about 5-8 minutes, remove from oven and let cool before you pour the cheesecake mixture on top of the crust.
Cheesecake:
Using a stand mixer with the paddle attachment, beat the cream cheese on low speed until creamy and smooth. Add the sweetened, condensed milk, flour and sugar. Mix on low speed until just combined.
Add the eggs and egg yolk to a separate bowl, beat and then add to the cream cheese mixture. Also add the vanilla, and mix. Try not to over mix; just until combined.
Pour the cheesecake mixture into the prepared pan, on top of the cooled crust, and bake for 15 minutes in the preheated oven. Then lower the temperature to 230F and bake for 40-50 minutes more, until the center of the cake is just set.
Turn off the oven and leave the door slightly open. Let the cheesecake cool in the oven for an hour. Then remove the cheesecake from the oven and let cool completely on a cooling rack.
Chill the cheesecake in the refrigerator for at least 4 hours before serving.
