| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cheesecakes, Cakes, Desserts | 16 | Servings | |
INGREDIENTS
| 1 1/4 | c | Crushed Zweiback crumbs |
| 3 | tb | Melted butter |
| 1 | tb | Sugar |
| 2 | lb | Cream cheese |
| 1 1/3 | c | Sugar |
| 4 | Eggs | |
| 2 | tb | All-purpose flour |
| 2 | ts | Grated lemon zest |
| 1/3 | c | Heavy cream |
INSTRUCTIONS
ZWEIBACK CRUST CAKE Crust: In a bowl, mix together the crumbs, butter, and sugar and press into the bottom and partly up the sides of a 9 or 10 inch springform pan. Bake in a preheated 325F for 8 minutes or until lightly browned. Let cool. Cake: In a mixer, combine the cheese and sugar until blended. Add eggs and blend untik smooth. Mix in flour, lemon zest, and cream. Pour into crust lined pan. Bake in a preheated 400F oven for 10 minutes; reduce temperature to 250F and continue baking 35 to 40 minutes longer or until just barely set. Turn off the oven, leave the door ajar, and let cool in the oven for 1 hour longer. Chill. To serve, remove pan sides and cut into wedges. Cheesecake: 31 Fantastic Recipes Lou Seibert Pappas
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