It's really easy to make, just make sure you plan in advance because it takes some time.
Enjoy! Jess
For the crust:
1 1/2 cups graham cracker crumbs (10 crackers)
1 T sugar
6 T butter, melted
For the filling:
2 1/2 lbs cream cheese, at room temp.
1 1/2 cups sugar
5 whole eggs, room temp.
2 egg yolks, room temp.
1/4 cup sour cream
1 T lemon zest
1 1/2 tsp. vanilla
Preheat oven to 350. To make crust, combine the 3 ingredients until moistened. Press into a 9-inch springform pan. Leave an inch up the sides. Bake for 8 minutes. Cool to room temp.
Raise oven to 450. To make filling, cream the cream cheese and sugar on med-hi until light and fluffy. (5 min) Reduce speed and add eggs and yolks two at a time. Scrape down the bowl as needed. On low speed, add sour cream, zest, and vanilla.
Pour into cooled crust. Bake for 15 minutes. Turn oven down to 225 and bake for 1 hour and 15 min. The cake will not be completely set, so allow the cake to sit in the oven with the door open for 30 min. Take the cake out and sit on top of stove for 2-3 hours more. Wrap and refrigerate overnight.
To remove from pan, run a hot knife around the edges. Serve on the bottom of the pan. Top with whatever you want.
No comments:
Post a Comment