This is a wonderful cheesecake, always creamy and smooth. I like to top it with frozen sweetened raspberries that have been cooked just long enough to thicken with a little cornstarch.
- 3/4 cup graham cracker crumbs (optional)
- 2 tablespoons butter
- 2 1/2 pounds cream cheese, room temperature
- 1 3/4 cup sugar
- 3 tablespoons flour
- 1/4 teaspoon salt
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 teaspoons vanilla
- 5 eggs, room temperature
- 2 egg yolks, room temperature
- 1/4 cup sour cream
Preheat oven to 475 degrees. Generously butter a 10-inch spring form pan. If desired use graham cracker crumbs just to coat pan, shaking out excess.
In large mixer bowl, beat cream cheese until smooth. Beat in sugar until fluffly. Beat in flour, salt, lemon zest, juice, and vanilla. Beat in eggs and egg yolks one at a time, beating well after each addition. Beat in sour cream. Turn batter into prepared pan. Bake at 475 degrees for 15 minutes; lower heat to 225 degrees and bake 1 hour more. Turn off oven and leave cake in oven for 45 minutes to an hour. Cool to room temperature; remove sides of pan, then refrigerate several hours before serving.
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Source: My Files
Submitted By: Joy Bowers