Ingredients
16
16 servings
- •32 graham crackers, crushed
- •½ cup butter, melted
- •¼ cup white sugar
- •2 tablespoons all-purpose flour
- •2 ½ pounds cream cheese, softened
- •1 ¾ cups white sugar
- •1 ½ teaspoons grated fresh lemon peel
- •1 teaspoon lemon juice
- •½ teaspoon vanilla extract
- •5 eggs
- •2 egg yolks
- •½ cup heavy cream, whipped
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- Mix the graham cracker crumbs, butter, 1/4 cup of sugar, and flour together in a bowl; press into the bottom of a 9-inch springform pan.
- Bake the crust until lightly browned, about 8 minutes; allow to cool in the pan. Raise the oven temperature to 450 degrees F (230 degrees C).
- In a large bowl, beat the cream cheese with 1 3/4 cup of sugar, lemon peel, lemon juice, and vanilla extract until thoroughly combined. Beat in the eggs and egg yolks, one at a time, until the filling is free of lumps; gently fold in the whipped cream.
- Bake in the 450-degree oven for 12 minutes, then reduce oven heat to 250 degrees F (120 degrees C). Bake until set, about 1 1/2 hours. Remove the cheesecake gently and carefully from the oven, and allow to cool to room temperature while still in pan; refrigerate overnight. Release the pan and gently remove to slice and serve the cheesecake.
Nutritional Facts
Per 16 servings
- Calories: 510
- Carbohydrate: 39g
- Fat: 37g
- Fiber: 0g
- Protein: 9g
- Sugar: 30g
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