Ingredients
- Crust:
- courtesy Scott Bieber, Executive Chef at Taste
- 2 cups graham cracker crumbs
- 5 tablespoons sugar
- 1/4 teaspoon cinnamon
- 6 tablespoons melted butter
- Filling:
- 24 ounces cream cheese
- 1 cup sugar
- 1 tablespoon lemon zest (recommended: Meyer lemon)
- 1 teaspoon vanilla
- 5 eggs, separated
- 1/4 cup heavy cream
- 2 tablespoons sugar
Preparation
Step 1
Special equipment: a 9-inch non-stick Teflon coated spring form pan
Preheat oven to 350 degrees F
Mix the graham cracker crumbs, sugar, cinnamon, and butter together in a mixing bowl. Pour the mixture into the springform pan and using a mixing cup press the crumbs into the base. Using your fingers gently press crumbs into the sides of the pan. Bake for 6 minutes. Let cool.
In a food processor, cream the cream cheese and the sugar together. Add the zest and vanilla, Blend until smooth. Add 5 egg yolks and heavy cream, pulse until smooth. Pour into a large clean bowl. In a separate bowl, whisk the egg whites until a soft froth forms. Add 2 tablespoons sugar slowly to the egg whites and continue to whisk until soft peaks form. Fold into cream cheese, a little bit at a time until fully integrated. Pour into the prepared springform pan. Bake for 1 hour and 15 minutes or until firm. Let cool for 1 hour and 30 minutes.
Best served at room temperature.