Denver Cheesecake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Crust:
1 12 oz. box Vanilla Wafers crushed in food processor
6 T melted Butter
In a small bowl mix together wafer crumbs and butter and press onto bottom of spring form pan, pushing partially up the side of the pan.
Chill while preparing filing.
Filling:
40 oz. Cream cheese (5 8 oz. bars) softened
1 ¾ C Sugar
3 T. Flour
¼ tsp. salt
Zest of whole lemon grated approx 1 heaping T.
6 Large eggs
¼ C. heavy cream
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Directions: |
Directions:In a large mixing bowl, mix cream cheese. Add sugar, flour, salt, lemon zest and vanilla, and beat well. Add eggs one at a time, beat well after each egg, and blend in cream. Pour mixture onto crust.
Bake 500 degrees for 10 minutes, then turn oven down to 225 degrees for an additional 90 -100 minutes. Filling will be almost set, and may have a large crack across the top. Remove and cool at room temperature.
Refrigerate for 8 hours or overnight before serving. This cheesecake will keep for up to two weeks in covered container in refrigerator.
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Number Of
Servings: |
Number Of
Servings:20 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: I have made this recipe many, many times and it never fails. A fantastic MILE high cheesecake. Simply adorn with fresh fruit, pear sauce, strawberry or raspberry sauce, or apricot glaze, even slivers of chocolate. This cheesecake keeps up to two weeks in the refrigerator covered, throughout the holidays.
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