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LEMON CHEESECAKE SUPREME 1 1/4 c. graham cracker crumbs, about 15 sq. 3 Tbsp. butter or margarine, softened 2 Tbsp. sugar 5 pkg. (8 oz. each) cheese, softened 1 3/4 c. sugar 3 Tbsp. flour 2 to 3 tsp. finely grated lemon rind 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 firmly and evenly in bottom of ungreased 9-inch spring-form pan. Bake 10 minutes. Cool. Heat oven to 475 degrees. Beat cream cheese, 1 3/4 cup sugar, the flour, lemon peel, salt and 2 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 oven off; leave cheesecake in oven for 15 minutes. Remove from oven and cool completely. Loosen cheesecake from side of pan; remove side. Cover and refrigerate up to 10 days. For longer storage, wrap and label; freeze up to 3 weeks. One hour before serving, unwrap cheesecake; thaw, uncovered at room temperature. Serve with sweetened sliced strawberries. Serves 20 to 22. 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. |