Denver Cheesecake Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
12: -16 servings,
CRUST
1 each: 12-oz box vanilla wafers,
6 T: Butter, melted
FILLING
40 each: Ounces cream cheese,
1 t: Freshly grated lemon peel,
1 3/4 cup: Sugar,
1 t: Vanilla,
3 T: All-purpose flour,
6 large: Eggs,
1/4 t: Salt,
3/4 cup: Heavy cream,
Directions:
In small bowl, mix together wafer crumbs and butter and press onto
bottom and partially up sides of 10-inch springform pan. Chill while
preparing filling. In large mixing bowl, beat cream cheese. Add
sugar, flour, salt, lemon peel and vanilla. Beat well. Add eggs,
one at a time, beating well after each. Blend in cream. Pour into
crust. Bake at 500 F for 10 minutes and at 225 F for an additional
70-80 minutes. Filling will be almost set. Cool at room temperature.
Refrigerate for 8 hours or overnight before serving. Creme de
Colorado Cookbook (1987) From the collection of Jim Vorheis
Source from luhu.jp
bottom and partially up sides of 10-inch springform pan. Chill while
preparing filling. In large mixing bowl, beat cream cheese. Add
sugar, flour, salt, lemon peel and vanilla. Beat well. Add eggs,
one at a time, beating well after each. Blend in cream. Pour into
crust. Bake at 500 F for 10 minutes and at 225 F for an additional
70-80 minutes. Filling will be almost set. Cool at room temperature.
Refrigerate for 8 hours or overnight before serving. Creme de
Colorado Cookbook (1987) From the collection of Jim Vorheis
Source from luhu.jp