Denver cheesecake

Yield: 1 servings

Measure Ingredient
\N \N 12-16 servings
1 each 12-oz box vanilla wafers
40 eaches Ounces cream cheese
1¾ cup Sugar
3 tablespoons All-purpose flour
¼ teaspoon Salt
6 tablespoons Butter, melted
1 teaspoon Freshly grated lemon peel
1 teaspoon Vanilla
6 larges Eggs
¾ cup Heavy cream



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

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