Pretty tasty cheesecake. Good texture. Rich, but not too rich. Very flexible recipe. Next time I'll try an Oreo crust and strawberries on top. Yummm. Also might add more vanilla. Make sure it's not too close to the top of the oven or the rack above it, because it will puff up quite a bit. Ended up sinking in the middle when it cooled, but I had zero complaints.
Ingredients
2 cups finely crushed graham cracker crumbs
1/2 cup melted butter
5 (8 oz) packages cream cheese, softened
1 3/4 cups sugar
2 tbsp flour
1 1/2 tsp vanilla
5 eggs
2 egg yolks
1/3 cup whipping cream
1 tsp finely shredded lemon zest (I used lemon juice cause it's what I had)
Directions
1) Combine cracker crumbs with melted butter until well combined.
2) Press the mixture into the bottom and 2 1/2 inches up the sides of a 9 x 3 inch springform pan.
3) In large bowl, combine cream cheese, sugar, flour, and vanilla. Beat til fluffy(ish).
4) Add eggs, and yolks, beating on low until just combined.
5) Stir in whipping cream and lemon peel.
6) Pour into the springform pan.
7) Place springform pan into shallow baking pan in the oven.
8) Bake at 325 degrees for 1 1/2 hours, or until center appears nearly set when shaken. (Mine was pretty wobbly when I took it out and it turned out just fine.)
9) Cool 15 mins, then release outer ring.
10) Cool completely, then chill 4- 24 hours. (Mine was still slightly warm when I put it in the fridge, and it didn't make a bit of difference.)
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