Bookbinder's Cheesecake
Source of Recipe
A.M. Cookbook
Recipe Introduction
Not for dieters!
List of Ingredients
2 T unsalted butter
1/2 C graham cracker crumbs
8 8-oz packages cream cheese, softened
2 C sugar
7 large eggs
1 t vanilla extract
1/4 lemon, juice and grated peel (colored part only)
Pinch salt
Recipe
Estimated prep time: 2 hours
Preheat oven to 325.
Generously butter bottom and inside rim of a 12-inch springform pan.
Sprinkle bottom evenly with crumbs.
Place cream cheese in the large bowl of an electric mixer.
Beat on medium speed until fluffy.
Gradually beat in sugar until well blended.
Mixing well after each addition, beat in eggs one at a time.
When smooth and creamy, add vanilla, lemon juice, lemon zest and salt.
Blend well.
Pour into prepared pan.
Bake on center rack of preheated oven until firm around edges and soft in the center, about 1 1/2 hours.
Loosen cake from rim of pan immediately.
Cool to room temperature before removing rim of pan.
Chill (or freeze) and wrap to seal unless serving same day.
Cut while very cold (if frozen, thaw for about 1/2 hour) and place on serving plates.
Allow to stand a few minutes to warm slightly before serving.
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