Share This RecipeUse the buttons below to share this recipe on popular social networks, print, or email it to a friend.
Write a review
- Makes 1 – 8” Round Cheesecake about 3” high.
- 2 Lbs Cream Cheese
- 1 ½ Cups Granulated Sugar
- 1 TBSP All Purpose Flour
- 2 tsp Lemon Rind, Fine Grated
- 2 tsp Fresh Lemon Juice
- 1 tsp Vanilla Extract, Pure
- 4 ea Eggs, Extra Large
- 1 ea Egg Yolk
- ½ cup Heavy Cream (40% Butter Fat)
Standard Graham Cracker Crust
- Makes enough for a 8” Cheesecake Bottom and extra to sprinkle on the sides.
- 2 Cups Graham Cracker Crumbs
- 1 Stick Butter
To make the crust
- Melt butter and stir into crumbs until like wet sand.
To make the cheesecake batter, assemble and bake
- Pre-heat your oven to 450 F.
- Line bottom of an 8 inch spring form pan with graham cracker crust (approximately ¼” thick) then tamp down to form a solid crust. Spray the sides of the pan with non-stick vegetable spray and then sprinkle some of the left over graham cracker mixture on the sprayed sides and swirl around to coat. Set the prepared pan on a baking sheet with a ½” high lip while you make the batter.
- For the cheesecake batter, beat together the first 6 ingredients with paddle until smooth.
- Add eggs and yolk in 3 stages, beating on low speed and scraping down often.
- Stir in the cream last. Be sure all ingredients are blended well.
- Fill the prepared spring form pan. Place cheesecake on sheet pans with at least a ½” lip and place in the 450 F oven. Bake only until the top of the cheesecake has begun to turn golden brown. This may only take 10 minutes.
- Remove the cheesecake from the oven once the top has browned and reduce heat to 275 F then place the pan back in the oven and add ¼” of water to create a water bath and bake for approximately 2 hours longer.
- Cakes will rise slightly above their original unbaked height when done and have a firm jelly-like texture when touched.
- When fully baked, turn off the oven, open the oven door and allow to cool for 30 minutes in the oven before removing them to cool further at room temperature. This will allow the cheesecake to slowly settle to a more flat surface.
Nino Salvaggio http://www.ninosalvaggio.com/