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Categories:
graham cracker crumbs sugar butter cream cheese sugar flour lemon peel vanilla eggs egg yolks heavy cream sour cream
Viewed: 66 - Published at: 6 years agoIngredients
- 2 12 cups graham cracker crumbs
- 14 cup sugar
- 12 cup butter (soft or substitute margarine also soft)
- 40 ounces cream cheese
- 1 34 cups sugar
- 3 tablespoons flour
- 1 tablespoon lemon peel (grated)
- 14 teaspoon vanilla
- 5 eggs
- 2 egg yolks
- 14 cup heavy cream
- 12 cup sour cream
Method
- Crust: In a medium bowl with hands or the back of a spoon mix graham cracker crumbs with 1/4 cup sugar and 1/2 cup soft butter until they are well combined.
- Press mixture on bottom and sides of 9 inch spring form pan building up sides of pan to form a rim all around.
- Refrigerate until needed.
- Preheat oven to 500 degrees.
- Filling: In a large bowl of a electric mixer, combine cream cheese, sugar flour, lemon peel and vanilla.
- Beat on high speed just until blended.
- Beat in eggs and egg yolks one at a time.
- Add cream, beating until just blended.
- Pour into crust lined spring form pan.
- Bake at 500 degrees for 10 minutes then turn temperature down to 250 degrees and bake for 1 hour.
- After the cheesecake comes out of the oven spread sour cream on top of cheesecake.
- Let cool in spring form pan on wire rack until cool to touch then refrigerate overnight for best results.
- To serve remove loosen crust from sides of pan and remove side of spring form pan and slip a long enough knife underneath the crust of the bottom of cheesecake the bottom should be very hard and the cheesecake will slide very easily to a platter for serving.
- Garnish with fruit, whipping cream or many types of toppings!
