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LEMON CHEESECAKE SUPREME 1 1/4 c. graham cracker crumbs 3 Tbsp. butter or margarine 2 Tbsp. sugar 5 (8 oz.) pkg. cream cheese, soft 1 3/4 c. sugar 3 Tbsp. flour 2 to 3 tsp. lemon peel, finely grated 1/4 tsp. salt 5 eggs 2 egg yolks 1/4 c. whipping cream Heat oven to 350 degrees. Mix crumbs, butter and 2 tablespoons sugar. Press mixture evenly and firmly into 9-inch ungreased spring-form pan. Bake 10 minutes; cool. Heat oven to 475 degrees. Beat cream cheese, 1 3/4 cups sugar, flour, lemon peel, salt and 2 of the eggs in large mixer bowl until smooth. Continue beating, adding remaining 3 eggs and the egg yolks, one at a time until blended. Blend in whipping cream on low speed. Pour into pan. Bake 15 minutes. Reduce oven temperature to 200 degrees. Bake 1 hour. Turn off oven; leave cheesecake in oven 15 minutes. Remove from oven and cool completely. Loosen from side of pan and remove side. Cover and refrigerate up to 10 days. May be frozen up to 3 weeks. One hour before serving, unwrap cake; thaw uncovered at room temperature. Serve with sweetened sliced strawberries. Makes 20 to 22 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |