CRUST-
Heat oven to 350. Mix crumbs and 2 T sugar and margarine. Press firmly and evenly into ungreased 9 inch springform pan or 10 inch tube pan.
Bake 10 min and cool.
Cheesecake filling-
Heat oven to 475.
Beat cream cheese, 1 3/4 c. sugar, flour, lemon juice, salt, and 2 of the whole eggs in large mixing bowl until smooth.
Continue beating adding 3 remaining eggs and egg yolks one at a time until blended.
Blend in whipping cream on low spead.
Pour into pan and bake 15 min at 475. Reduce temp to 200 and bake for 1 hour. Turn off oven, leaving cheesecake in for another 15 min. Remove and cool completely.
Keeps, cooked, in refrigerator for up to 10 days or in freezer for up to 3 weeks. (Thaw for 1 hour before serving.)
Originally Submitted
5/29/2010
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