Wonderful NY style cheesecake that can be frozen for up to a month.
5 packages of cream cheese (soften)
1 & ¾ cups - sugar
½ teaspoon. of vanilla
3 TAB of flour
1 teaspoon of fine lemon zest
¼ cup of heavy cream
5 whole eggs
2 egg yolks
No nutrition information available
Mix first 6 ingredients in a bowl with mixer. Whip at high speed until combined. One at a time add the eggs at medium speed. Pour into 9 inch springform pan prepared with graham cracker crust.
Bake in preheated 325 degree conventional oven (300 convection). Bake for 1 hr and then check , if wobbly leave in the oven until slightly firm. Turn off oven and open door slightly. Leave in the oven for 30 minutes, this will assist with the deflation and cracking process of the cheesecake.
When completed, cool to room temperature. Refrigerate for 5 hrs. or overnight. Can be topped with any fruit and sweetened whipped cream. ENJOY !