Ingredients

The following ingredients have 16 Servings
  • Crust:
  • 1 stick butter (melted (I used salted))
  • 1 1/2 cups graham cracker crumbs (about 15 whole graham crackers)
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • Filling:
  • 5 8 oz packages cream cheese, softened (I used Philadelphia brand)
  • 1 3/4 cup sugar
  • 3 tablespoons all-purpose flour
  • 1 heaping tablespoon finely grated lemon zest
  • 5 large eggs
  • 2 large egg yolks
  • 1 teaspoon vanilla
  • 1/4 teaspoon ground vanilla powder (optional)

Instruction

  • Crust:
  • Combine all ingredients in a medium bowl and stir to combine and moisten all ingredients.
  • Press onto the bottom and up the sides of a 10 1/2 x 30inch springform pan.
  • Chill until ready to fill.
  • Filling:
  • Preheat oven to 500 degrees.
  • Combine the softened cream cheese and sugar and place in the bowl of an electric mixer, with the paddle attachment.
  • Beat on medium speed for about 3 to 4 minutes, or until smooth and creamy.
  • Scrape down the sides and bottom of the bowl and paddle with a rubber spatula.
  • Add eggs and egg yolks one at a time, beating for 2 minutes between each addition.
  • Scrape down the sides and bottom of the bowl and paddle with a rubber spatula.
  • Add salt and vanilla and beat for an additional 1 minute.
  • Whisk in lemon zest by hand (because it always sticks and lumps up on my paddle)
  • Place chilled pan with crust onto a large baking sheet.
  • Pour the cheesecake filling into the crust-lined pan and smooth the top with a rubber spatula.
  • Place into a 500 degree oven on the center rack. Loosely cover with foil and bake for 12 minutes.
  • Lower heat to 200 degrees.
  • Uncover and bake at 200 degrees for an additional 40 minutes or until an internal temperature of 150 degrees.