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Ingredientes
- 2 Tbsp. unsalted butter
- 1/2 c. graham cracker crumbs
- 8 x 8-oz pkgs. cream cheese, softened
- 2 c. sugar
- 7 lrg Large eggs
- 1 tsp vanilla extract
- 1/4 x lemon, juice and grated peel (colored part only)
- 1 pch salt
Direcciones
- Preheat oven to 325
- Generously butter bottom and inside rim of a 12-inch springform pan.
- Sprinkle bottom proportionately with crumbs.
- Place cream cheese in the large bowl of an electric mixer. Beat on medium speed till fluffy. Gradually beat in sugar till well blended. Mixing well after each addition, beat in Large eggs one at a time.
- When smooth and creamy, add in vanilla, lemon juice, lemon zest and salt.
- Blend well. Pour into prepared pan.
- Bake on center rack of preheated oven till hard around edges and soft in the center, about 1 1/2 hrs.
- Loosen cake from rim of pan immediately. Cold to room temperature before removing rim of pan.
- Chill (or possibly freeze) and wrap to seal unless serving same day. Cut while very cool (if frzn, thaw for about 1/2 hour) and place on serving plates. Allow to stand a few min to hot slightly before serving.
- Suggestion: If you like, serve with large fresh strawberries and a glaze of strained apricot preserves the way they do at Bookbinders' in Virginia.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 226g | |
| Recipe makes 12 servings | |
| Calories 747 | |
| Calories from Fat 507 | 68% |
| Total Fat 57.54g | 72% |
| Saturated Fat 31.43g | 126% |
| Trans Fat 0.0g | |
| Cholesterol 293mg | 98% |
| Sodium 604mg | 25% |
| Potassium 267mg | 8% |
| Total Carbs 47.32g | 13% |
| Dietary Fiber 0.4g | 1% |
| Sugars 40.71g | 27% |
| Protein 13.3g | 21% |
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