Luscious Lemon Cheesecake |
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Prep Time: 20 Minutes Cook Time: 65 Minutes |
Ready In: 85 Minutes Servings: 16 |
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This creamy cheesecake is heavenly...and convenient for busy farmers like us. When we have company coming, I make it the day before. Ingredients:
crust: |
2-2/3 cups graham cracker crumbs |
1/2 cup confectioners' sugar |
1-1/2 teaspoons grated lemon peel |
1/2 cup cold butter |
filling: |
5 packages (8 ounces each) cream cheese, softened |
1-3/4 cups sugar |
3 tablespoons king arthur unbleached all-purpose flour |
1-1/2 teaspoons grated lemon peel |
1 teaspoon vanilla extract |
5 eggs, lightly beaten |
2 egg yolks, lightly beaten |
1/4 cup heavy whipping cream |
fresh or frozen unsweetened strawberries, thawed, optional |
Directions:
1. In a small bowl, combine the cracker crumbs, confectioners' sugar and lemon peel; cut in butter until crumbly. Set aside 3/4 cup mixture for topping. Press remaining crumbs onto the bottom and 1 in. up the sides of a 10-in. springform pan.
2. For filling, in a large bowl, beat the cream cheese, sugar, flour, lemon peel and vanilla until blended. Add the eggs, yolks and cream; beat on low speed just until combined. Pour into crust; sprinkle with reserved crumbs.
3. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place pan in a large baking pan; add 1 in. of hot water to larger pan.
4. Bake at 325° for 65-75 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
5. Refrigerate overnight. Remove sides of pan. Garnish with strawberries if desired. Refrigerate leftovers. Yield: 16-20 servings.
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