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Ingredients
- 1 c. flour
- 1/4 c. sugar
- 1 teaspoon lemon peel
- 1/2 c. butter
- 1 slightly beaten egg yolk
- 1/4 teaspoon vanilla
Directions
- Combine flour, sugar and lemon peel. Cut in butter till crumbly. Add in yolks and vanilla. Blend well. Pat 1/3 of dough on bottom of 9 inch springform pan (sides removed). Bake at 400 degrees about 6 min. Cold. Butter sides and attach. Pat remaining dough proportionately on sides to 2 inch height.
- Stir cream cheese to soften. Beat till fluffy. Combine next 5 ingredients. Gradually blend into cream cheese. Add in Large eggs and yolks, one at a time. Blend well after each. Gently stir in cream.
- Turn into crust lined pan. Bake at 500 degrees for 5-8 min. Reduce heat to 300 degrees. Bake 1 hour. Cold in pan 3 hrs. Remove pan and turn onto plate. After baking turn off oven and let cheesecake remain in oven as it cools (dryer consistency).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 72g | |
| Recipe makes 4 servings | |
| Calories 367 | |
| Calories from Fat 205 | 56% |
| Total Fat 23.32g | 29% |
| Saturated Fat 14.63g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 164mg | 7% |
| Potassium 42mg | 1% |
| Total Carbs 36.47g | 10% |
| Dietary Fiber 0.9g | 3% |
| Sugars 12.64g | 8% |
| Protein 3.48g | 6% |
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