Luscious Lemon Cheesecake
Grandma's Great Desserts Cookbook
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This creamy cheesecake is heavenly...and convenient for busy farmers like us. When we have company coming, I make it the day before.
SERVINGS: 16-20
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 20 min. Bake: 65 min. + chilling
Ingredients:
- CRUST:
- 2-2/3 cups graham cracker crumbs
- 1/2 cup confectioners' sugar
- 1-1/2 teaspoons grated lemon peel
- 1/2 cup cold butter
- FILLING:
- 5 packages (8 ounces each) cream cheese, softened
- 1-3/4 cups sugar
- 3 tablespoons all-purpose flour
- 1-1/2 teaspoons grated lemon peel
- 1 teaspoon vanilla extract
- 5 eggs, lightly beaten
- 2 egg yolks, lightly beaten
- 1/4 cup heavy whipping cream
- Fresh or frozen unsweetened strawberries, thawed, optional
Directions:
In a small bowl, combine the cracker crumbs, confectioners' sugar and lemon peel; cut in butter until crumbly. Set aside 3/4 cup mixture for topping. Press remaining crumbs onto the bottom and 1 in. up the sides of a 10-in. springform pan.
For filling, in a large bowl, beat the cream cheese, sugar, flour, lemon peel and vanilla until blended. Add the eggs, yolks and cream; beat on low speed just until combined. Pour into crust; sprinkle with reserved crumbs.
Place pan on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around pan. Place pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 65-75 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
Refrigerate overnight. Remove sides of pan. Garnish with strawberries if desired. Refrigerate leftovers. Yield: 16-20 servings.