Luscious Lemon Cheese Cake Recipe
Were you looking for a great Luscious Lemon Cheese Cake recipe? The Luscious Lemon Cheese Cake is a glorious invention of the Canadian cuisine. The goodness of Cheese makes Luscious Lemon Cheese Cake a healthy treat. Get all set to serve Luscious Lemon Cheese Cake as a Dessert today. I shall look forward to your comments on this recipe.
Ingredients
22/3 cups zwieback crumbs (about 24 slices)
1/2 cup confectioners' sugar
1 1/2 teaspoons grated lemon peel
1/2 cup butter or margarine, softened
2 1/2 lbs. cream cheese, softened
1 3/4 cups sugar
3 tablespoons flour
1 1/2 teaspoons grated lemon peel
1/2 teaspoon vanilla extract
4 eggs, slightly beaten
2 egg yolks
1/4 cup heavy cream
Directions
Butter bottom and sides of a 9-inch springform pan.
Mix the crumbs, confectioners' sugar, and lemon peel in a bowl.
Using a fork, mix in the butter.
Reserve 3/4 cup of the mixture for topping.
Turn remainder into prepared pan; press crumbs firmly into an even layer on bottom and sides of pan.
Set aside.
Combine the cream cheese, sugar, flour, lemon peel, and extract in a bowl.
Beat until smooth and fluffy.
Add the eggs and egg yolks in thirds, beating thoroughly after each addition.
Blend in the cream.
Turn mixture into prepared crust, spreading evenly.
Sprinkle reserved crumb mixture over top.
Bake at 250°F 2 hours.
Turn off heat.
Let cake stand in oven about 1 hour.
Remove to a wire rack to cool completely.
Refrigerate several hours or overnight.
Mix the crumbs, confectioners' sugar, and lemon peel in a bowl.
Using a fork, mix in the butter.
Reserve 3/4 cup of the mixture for topping.
Turn remainder into prepared pan; press crumbs firmly into an even layer on bottom and sides of pan.
Set aside.
Combine the cream cheese, sugar, flour, lemon peel, and extract in a bowl.
Beat until smooth and fluffy.
Add the eggs and egg yolks in thirds, beating thoroughly after each addition.
Blend in the cream.
Turn mixture into prepared crust, spreading evenly.
Sprinkle reserved crumb mixture over top.
Bake at 250°F 2 hours.
Turn off heat.
Let cake stand in oven about 1 hour.
Remove to a wire rack to cool completely.
Refrigerate several hours or overnight.
