Cheese cake

4 oz. (110 g) graham crackers crumbs

4 Tbs. (55 g) butter

1 Tbs. (12 g) sugar

Layer in the bottom of a greased spring form pan.

Cheesecake

Preheat oven to 500°F (260°C)

2-1/2 lb. (1.1 kg) cream cheese

1/8 tsp. (1 g) salt

1-3/4 cup (350 g) sugar

3 Tbs. (23 g) all-purpose flour

1 tsp. (5 mL) vanilla extract

1/2 cup (120 mL) heavy cream/some recipes use sour cream instead, or a mixture of both

2 large (34 g) egg yolks

6 large (300 g) eggs

Cream the sugar and the cream cheese and the flour. Add the cream and mix. Then add the eggs one at a time, mix until smooth

500°F (260°C) 10 min, reduce temperature to 200°F (93°C) and bake for about 1 hour and 40 minutes. Internal temp should be between 150-160. Do not exceed 160 or it will crack.

***If you want to use a waterbath like other poster mentioned do not use a spring form pan.***

If you want to use one temperature, then use a lower temperature. If you cook it too fast too high, you will get cracks down the center.

The ingredients are great but I see one huge problem with this cheesecake recipe: insulation. If an oven has more insulation than yours, the cheesecake will end up overcooked; less, and it will end up undercooked. Although, in the latter case one could extend the baking time. Better to start with a low steady temperature first, and finish with a high temperature.

I was spurred to do a little research on this subject and I found the identical recipe (if you use the sour cream option) at Cook's Illustrated. If you're not familiar with Cook's Illustrated, the people there harness their OCD to come up with "perfect" versions of various recipes. At any rate, they agree that it's best to apply the high heat at the end. You can really skip the high heat (just compensate with a longer stretch of low heat). The only reason that's done is to give the cheesecake a browned surface. I never much cared for the browned surface. I prefer a paler version.

No eggs? Was this an unbaked cheesecake?

Absolutely. No cooking involved unless you count microwaving the butter to melt it.

I have a couple of other cheesecake recipes to try another time.

I've made an unbaked mango cheesecake (except for the crust) that uses gelatin to help maintain the structure. Gelatin is useful if you're going for one with a lighter texture.

I will be glad when mangoes come back into season again.