Categories: Dessert

Ingredients

• 1 1/4 cups graham cracker crumbs (about 15 squares)
• 3 tbsp butter or margarine, softened
• 2 tbsp sugar
• 5 pkgs (8 oz each) cream cheese, softened
• 1 3/4 cups sugar
• 3 tbsp flour
• 2 to 3 tsp finely grated lemon peel
• 1/4 tsp salt
• 5 eggs
• 2 egg yolks
• 1/4 cup whipping cream

Directions

1. Heat oven to 350 degrees. Mix crumbs, butter and 2 tbsp sugar. Press mixture firmly and evenly in bottom of ungreased 9 inch springform pan. Bake 10 minutes. Cool.

2. Heat oven to 475 degrees. Beat cream cheese, 1 3/4 cups sugar, the flour, lemon peel, salt and 2 of the eggs in large mixer bowl until smooth. Continue beating, adding remaining 3 eggs and the egg yolks, one at a time, until blended. Blend in whipping cream on low speed. Pour into pan. Bake 15 minutes. Reduce oven temperature to 200 degrees. Bake 1 hour.

3. Turn oven off; leave cheesecake in oven 15 minutes. Remove from oven and cool completely. Loosen cheesecake from side of pan; remove side. Cover and refrigerate up to 10 days. Serve with sweetened sliced strawberries. 20 to 22 servings.

4. *For longer storage, wrap and label; freeze up to 3 weeks. 1 hour before serving, unwrap cheesecake; thaw uncovered at room temperature.

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