• 1serving
  • 40minutes
  • 510calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B9, B12, H, C, D
MineralsZinc, Fluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 32 graham crackers, crushed

  2. 1/2 cup butter, melted

  3. 1/4 cup white sugar

  4. 2 tablespoons all-purpose flour

  5. 2 1/2 pounds cream cheese, softened

  6. 1 3/4 cups white sugar

  7. 1 1/2 teaspoons grated fresh lemon peel

  8. 1 teaspoon lemon juice

  9. 1/2 teaspoon vanilla extract

  10. 5 eggs

  11. 2 egg yolks

  12. 1/2 cup heavy cream, whipped

Instructions Jump to Ingredients ↑

  1. 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.


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