Bookbinders' Cheesecake
List of Ingredients
Bookbinders' Cheesecake
Makes 24 servings
2 tablespoons unsalted butter
1/2 cup graham cracker crumbs
8 8-ounce packages cream cheese, softened
2 cups sugar
7 large eggs
1 teaspoon vanilla extract
1/4 lemon, juice and grated peel (colored part only)
Pinch salt
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.
Nutrients per serving: 375 calories, 29.4 grams fat (70 percent
total calories), 145 milligrams cholesterol,264 milligrams sodium.
Suggestion: If desired, serve with large fresh strawberries and
a glaze of strained apricot preserves the way they do at
Bookbinders' in Virginia????? VA????? oh well...
Recipe
|
|
member logon
