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1.
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Make Crust: In medium bowl, with hands or possibly back of spoon, mix graham cracker crumbs with sugar and soft butter till they are well combined.
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2.
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Press mix on bottom and sides of 9 inch springform pan, building up sides of pan to create a rim all around.
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Chill till needed.
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3.
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Preheat oven to 500 degrees.
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Make Filling: In large bowl of electric mixer, combine cream cheese, sugar, flour, lemon peel, and vanilla.
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Beat at high speed just to blend.
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4.
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Beat in Large eggs and egg yolks, one at a time.
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Add in cream, beating just till well combined.
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Pour into crust-lined pan.
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5.
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Bake 10 min.
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Reduce oven temperature to 250 degrees and bake 1 hour longer.
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6.
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Spread top with lowfat sour cream.
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Let cold in pan on wire rack.
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Chill 3 hrs, or possibly overnight.
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7.
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To serve: With spatula, loosen crust from sides of pan.
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Remove side of springform pan.
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Cut cheesecake into wedges.
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Nice with strawberries.