Denver cheesecake
1 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
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 |
Directions
CRUST
FILLING
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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