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Ingredients

32 graham crackers, crushed ½ cup butter, melted ¼ cup white sugar 2 tablespoons all-purpose flour 2 ½ pounds cream cheese, softened 1 ¾ cups white sugar 1 ½ teaspoons grated fresh lemon peel 1 teaspoon lemon juice ½ teaspoon vanilla extract 5 eggs 2 egg yolks ½ cup heavy cream, whipped

Nutrition Info

510.4 calories carbohydrate: 38.8 g cholesterol: 180.2 mg fat: 36.6 g fiber: 0.4 g protein: 8.7 g saturatedFat: 21.8 g servingSize: - sodium: 358.7 mg sugar: 29.6 g transFat: : - unsaturatedFat: : -

Preheat oven to 325 degrees F (165 degrees C).
Mix the graham cracker crumbs, butter, 1/4 cup of sugar, and flour together in a bowl, press into the bottom of a 9-inch springform pan.
Bake the crust until lightly browned, about 8 minutes, allow to cool in the pan. Raise the oven temperature to 450 degrees F (230 degrees C).
In a large bowl, beat the cream cheese with 1 3/4 cup of sugar, lemon peel, lemon juice, and vanilla extract until thoroughly combined. Beat in the eggs and egg yolks, one at a time, until the filling is free of lumps, gently fold in the whipped cream.
Bake in the 450-degree oven for 12 minutes, then reduce oven heat to 250 degrees F (120 degrees C). Bake until set, about 1 1/2 hours. Remove the cheesecake gently and carefully from the oven, and allow to cool to room temperature while still in pan, refrigerate overnight. Release the pan and gently remove to slice and serve the cheesecake.

1 9-inch cheesecake

The trick to this cheesecake is the baking time. Time consuming, but this recipe has never failed me!