INGREDIENTS:
- 1 ¼ cups graham wafer crumbs (it’s also good with vanilla wafer crumbs)
- ¼ cup sugar
- ¼ cup butter, softened
- Filling
- 40 ounces cream cheese (5 pkg), room temperature
- 2 tablespoons fresh lemon juice
- 2 teaspoons vanilla
- 1 ¾ cups sugar
- 3 tablespoons flour
- ¼ teaspoon salt
- 5 eggs, room temperature
- 2 egg yolks
- ¼ cup whipping cream
How to make it :
- Mix crumbs, 1/4 cup sugar and butter, and press into a 10″ springform pan. Refrigerate until ready to use.
- Preheat oven to 500ºF.
- Beat cream cheese with an electric mixer in large bowl until very smooth. Blend in lemon juice and vanilla.
- Sift sugar, flour, and salt together and gradually beat into cheese.
- Beat until creamy, smooth and light, about 5 minutes.
- Beat in eggs and yolks one at a time. Blend in cream. Pour into crust.
- Bake 12 minutes.
- Reduce oven temperature to 200ºF. Continue baking until tester inserted in center comes out clean.
- The original recipe said for 45 minutes but I find that it takes longer.
- Run a sharp knife around the edge of the pan.
- Cool cake completely and refrigerate at least 24 hours before serving.