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Royal Cheddar Cheesecake Vermont




Source of Recipe


Internet


List of Ingredients




1-1/2 cups Zwieback crumbs
3 tablespoons sugar (for crust)
2 teaspoons lemon zest, grated
6 tablespoons butter, melted
4 8-ounce packages cream cheese
1 cup mild cheddar cheese, finely grated
1-3/4 cups sugar
5 eggs
1/2 cup cream
1/2 teaspoon vanilla


Recipe



Preheat oven to 500 F. For the crust, mix Zwieback crumbs with sugar and
1 teaspoon lemon zest; blend in melted butter. Press evenly over bottom and
sides of 8-inch springform pan. Set pan on a 12-inch-long piece of double
thick foil and fold edges aroUnd sides of pan to catch any butter that may
bubble Out as the cake bakes. Chill while making filling.
Soften cream cheese in a large bowl and slowly beat in cheddar cheese until
well blended. Mix in sugar until creamy smooth. Beat in eggs, one at a time.
Stir in cream, vanilla, and remaining lemon zest. Pour into prepared crust.
Bake in extremely hot oven (500 F) for 12 minutes, lower heat to 250 F,
and continue baking for 2 hours or until firm on top. Cool completely before
removing form. Garnish with fresh fruit. -

Makes 8 servings.