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Luscious Lemon Cheesecake

This creamy cheesecake is heavenly...and convenient for busy farmers like us. When we have company coming, I make it the day before.

16-20 ServingsPrep: 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

2 of 2

Luscious Lemon Cheesecake (continued)

Directions (continued)

with reserved crumbs.
Place pan on a double thickness of heavy-duty foil (about 18 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.

Nutrition Facts: 1 serving (1 slice) equals 246 calories, 13 g fat (7 g saturated fat), 103 mg cholesterol, 165 mg sodium, 31 g carbohydrate, trace fiber, 4 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.