Bookbinders' Cheesecake Recipe

1. 1

   Preheat oven to 325

2. 2

   Generously butter bottom and inside rim of a 12-inch springform pan.

3. 3

   Sprinkle bottom proportionately with crumbs.

4. 4

   Place cream cheese in the large bowl of an electric mixer.

5. 5

   Beat on medium speed till fluffy.

6. 6

   Gradually beat in sugar till well blended.

7. 7

   Mixing well after each addition, beat in Large eggs one at a time.

8. 8

   When smooth and creamy, add in vanilla, lemon juice, lemon zest and salt.

9. 9

   Blend well.

10. 10

    Pour into prepared pan.

11. 11

    Bake on center rack of preheated oven till hard around edges and soft in the center, about 1 1/2 hrs.

12. 12

    Loosen cake from rim of pan immediately.

13. 13

    Cold to room temperature before removing rim of pan.

14. 14

    Chill (or possibly freeze) and wrap to seal unless serving same day.

15. 15

    Cut while very cool (if frzn, thaw for about 1/2 hour) and place on serving plates.

16. 16

    Allow to stand a few min to hot slightly before serving.

17. 17

    Suggestion: If you like, serve with large fresh strawberries and a glaze of strained apricot preserves the way they do at Bookbinders' in Virginia.

* Per serving · 4 servings · Values may vary.

No additional tips available.