NEW YORK CHEESECAKE
- 2 cups finely crushed graham cracker crumbs
- 1/2 cup butter or 1/2 cup margarine, melted
- 5 (8) oz. pkgs. cream cheese, softened
- 1-3/4 cups sugar
- 2 tbsp. all-purpose flour
- 1-1/2 tsp. vanilla
- 5 eggs
- 2 Additional egg yokes
- 1/3 cup whipping cream
- 1 tsp. finely shredded lemon,rind
For crust, combine graham cracker crumbs an melted butter. Stir until well combined. Press on to bottom and about 2 1/2 inches up the sides of a 9 X 3-inch spring-form pan. Mix cream cheese, sugar, flour, and vanilla then beat with an electric mixer until fluffy. Add eggs and egg yokes, beating on low speed just until combined. Stir in whipping cream and lemon peel.
Pour into pan and place pan in a shallow baking pan in the oven. (Does not mention anything about a water bath.)
Bake in a 325 deg oven about 1 1/2 hours or until center appears nearly set when shaken.
Cool for 15 minutes.
Loosen crust from sides of pan. Cool 30 minutes more; remove sides of pan.
Cool completely then chill in fridge for 4 to 24 hours.
If desired garnish with fresh berries.