Pennsylvania Dutch Cheesecake - cooking recipe

Ingredients

1 c. sugar
2 Tbsp. flour
2 lb. cream cheese, softened
4 eggs
1 c. cream
1 tsp. vanilla
Nut Crust

Preparation

Preheat oven to 400\u00b0.
Line a greased 8-inch spring-form pan with nut grease.
Mix together flour and sugar.
Add cream cheese and blend thoroughly.
In separate bowl, beat eggs slightly.
Add cream and vanilla.
Combine with cheese mixture.
Pour into prepared shell.
Reduce oven heat to 325\u00b0 and place cake in center of oven.
Bake 40 minutes.
Center will appear soft.
Turn oven off and let cake cook in oven with door open.
Cake may crack but this is typical.
The cake is best served at room temperature.
It will keep refrigerated a week to 10 days, if tightly wrapped.