Ingredients
| Large eggs, room temperature |
5
|
| Cream cheese, room temperature |
5 pkg. (8 oz. each)
|
| Sugar |
1 3/4 cups
|
| All-purpose flour |
3 tbsp.
|
| Freshly grated lemon peel |
2 tsp.
|
| Vanilla |
2 tsp.
|
| Whipping cream |
1/4 cup
|
| Vanilla wafer crumbs |
2 cups (56 to 60 wafers)
|
Directions
- HEAT oven to 300°F.
- CRUMB CRUST: MIX vanilla wafer crumbs and egg whites in a medium bowl until evenly moistened. PRESS evenly and firmly against the bottom and 1-1/2 to 2-1/2 inches up the sides of the greased 9-inch springform pan. REFRIGERATE.
- COMBINE cream cheese, sugar, flour, lemon peel, and vanilla in a mixer bowl. BEAT on low speed until blended. BEAT on high speed until fluffy. ADD 5 eggs and 2 egg yolks, 1 at a time, beating after each addition until blended. ADD cream; beat until blended. POUR into chilled crust.
- BAKE in center of 300°F oven until wooden pick inserted midway between center and edge of cake comes out clean, about 1-1/2 hours. The center will still be soft but will firm up as the cheesecake cools.
- REMOVE from oven; CAREFULLY loosen the edge of the cake from the pan with a metal spatula or thin knife. COOL completely in pan on wire rack. REFRIGERATE, loosely covered, until firm, at least 8 hours or overnight.
Insider Tips
- Top this classic dessert with fresh raspberries and kiwi slices or prepared cherry or blueberry pie filling.
- Vanilla wafer crumbs: Process wafers in a blender or food processor, place in a plastic bag, seal the bag, and crush with a rolling pin or flat side of the meat pounder.
- Room temperature cheese: To avoid lumps in the batter, take cream cheese out of refrigerator ahead of time, allowing it time to come to room temperature. In a pinch you can soften in the microwave a few seconds, but don’t overheat.
- Room temperature eggs: Using eggs that aren’t refrigerator-cold prevents the fat in the cream cheese from re-hardening and making the batter look curdled or lumpy.
- Refrigerate any leftover cheesecake promptly.
- This recipe is an excellent source of choline, protein, and vitamin A.
Nutritional Info
Per Serving: 1/12 of Recipe
| Calories |
527
|
| Total fat |
39 g
|
| Saturated fat |
22 g
|
| Polyunsaturated fat |
3 g
|
| Monounsaturated fat |
11 g
|
| Cholesterol |
216 mg
|
| Sodium |
390 mg
|
| Carbohydrates |
38 g
|
| Dietary Fiber |
0 g
|
| Sugar |
30 g
|
| Protein |
10 g
|
| Vitamin A |
357 mcg
|
| Vitamin D |
1 mcg
|
| Folate |
34 mcg
|
| Choline |
115 mg
|
| Calcium |
117 mg
|
| Iron |
1 mg
|
| Potassium |
186 mg
|