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Categories:
graham cracker crumbs sugar butter cream cheese lemon juice vanilla sugar flour salt eggs egg yolks whipping cream
Viewed: 70 - Published at: 5 years agoIngredients
- 1 1/4 cups finely ground graham cracker crumbs
- 1/4 cup sugar
- 1/2 stick butter
- 5 8oz pkg cream cheese, room temp
- 2 Tbs fresh lemon juice
- 2 tsp vanilla
- 1 3/4 cup sugar
- 3 Tbs flour
- 1/4 tsp salt
- 5 eggs
- 2 egg yolks
- 1/4 cup whipping cream
Method
- Mix crumbs, 1/4 cup sugar and butter using pastry blender until mixtures resembles coarse meal. Press firmly into bottom and 1/2 inch up sides of 9 inch springform pan. Refrig until ready to use.
- Preheat oven to 500. Beat cream cheese in large bowl with electric mixer until very smooth. Blend in lemon juice and vanilla. Sift flour, sugar, salt. Gradually beat into cream cheese, then continue beating until mixture is creamy, smooth and light, about 5 minutes. Beat in eggs and yolks, one at a time, beating lightly after each addition. Blend in cream. Pour into crust.
- Baker 12 minutes, Reduce oven temp to 200. Continue baking until tester comes out clean, about 45 min. Gently run sharp knife around edge of pan. Cook cake completely in pan on rack. Refrigerate at least 24 hours.
