Lemon Cheesecake

Uncle Andrew and I grew up with this cheesecake. Still a favorite, although I have changed the crust a bit.

Ingredients:

For the crust

• 2 cups graham cracker crumbs
• 1/2 cups confectioners’ sugar
• 1 1/2 tsp grated lemon peel
• 1/2 cup butter, softened

For the filling

• 2 1/2 lb cream cheese, softened
• 1 3/4 c sugar
• 3 T flour
• 1 1/2 tsp grated lemon peel
• 1/2 tsp vanilla extract
• 5 eggs
• 2 egg yolks
• 1/4 cup heavy cream

Directions

1. Grease the bottom and sides of a 9-inch springform pan. Preheat oven to 250 degrees.
2. Prepare the crust:
   1. Mix crumbs, confectioners’ sugar and lemon peel.
   2. Using a fork, evenly blend in the butter.
   3. Turn into spring-form pan, reserving 3/4 cup for topping.
   4. Using your fingers or the back of a spoon, press crumbs very firmly into an even layer on bottom and sides of pan to rim; set aside.
3. Prepare the filling:
   1. Combine and beat cream cheese, sugar, flour, lemon peel and vanilla until smooth and fluffy.
   2. Add the eggs and yolks in thirds, beating well after each addition.
   3. Blend in the cream.
   4. Turn into pan. spread evenly. Sprinkle reserved crumb mixture over top.
4. Bake for 1 hour. Turn off heat. Let stand in oven 1 hour longer. Remove to cooling rack to cool completely.
5. Chill in refrigerator overnight or several hours before removing from spring-form pan.