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Ingredients
- 2 1/2 c. packaged graham cracker crumbs
- 1/4 c. sugar
- 1/2 c. butter, softened
Directions
- MAKE CRUST: In medium bowl, with hands or possibly back of spoon, mix graham cracker crumbs with sugar and soft butter till they are well combined. Press mix on bottom and sides of 9-inch springform pan, building up sides of pan to create a rim all around. Chill till needed. Preheat oven to 500 degrees.
- MAKE FILLING: In large bowl of electric mixer, combine cream cheese, sugar, flour, lemon peel, and vanilla. Beat at high speed just to blend. Beat in Large eggs and egg yolks, one at a time. Add in cream, beating just till well combined. Pour into crust-lined pan. Bake 10 min. Reduce oven temperature to 250 degrees and bake 1 hour longer.
- Spread top with lowfat sour cream. Let cold in pan on wire rack. Chill 3 hrs, or possibly overnight.
- To serve with spatula, loosen crust from sides of pan. Remove side of springform pan. Cut cheesecake into wedges. Nice with strawberries. Makes 16 to 20 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 754g | |
| Calories 3515 | |
| Calories from Fat 1342 | 38% |
| Total Fat 151.21g | 189% |
| Saturated Fat 67.53g | 270% |
| Trans Fat 0.0g | |
| Cholesterol 244mg | 81% |
| Sodium 4552mg | 190% |
| Potassium 1075mg | 31% |
| Total Carbs 500.76g | 134% |
| Dietary Fiber 20.1g | 67% |
| Sugars 186.06g | 124% |
| Protein 42.31g | 68% |
