Restaurant Recipes
Bookbinder's Cheesecake
Yield: 24 servings
Ingredients
- 2 tablespoons unsalted butter
- 1/2 cup Graham cracker crumbs
- 8 (8 ounce) packages cream cheese, softened
- 2 cups granulated sugar
- 7 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice and grated peel (yellow part only)
- Pinch of salt
Instructions
- Heat oven to 325 degrees F.
- Generously butter bottom and inside rim of a 12 inch springform pan. Sprinkle bottom evenly with crumbs.
- Place cream cheese in a large bowl. Using an electric mixer, beat on medium speed until fluffy. Gradually beat in sugar until well blended. Mixing well after each addition, beat in eggs, one at a time. When smooth and creamy, add vanilla extract, lemon juice, lemon zest and salt. Blend well. Pour into prepared pan.
- Bake on center rack of preheated oven until firm around edges and soft in the center, about 1 1/2 hours.
- Loosen cake from rim of pan immediately. Cool to room temperature before removing rim of pan.
- Chill or freeze and wrap to seal unless serving the same day.