How to make it

  1. Bring cream cheese and eggs to room temperature.
  2. Pre-heat oven to 500°.
  3. Bring heavy cream two temperature. Measure out the amount first and set it on the counter just as you begin making the batter; it should be room temperature by the time you need it.
  4. In large mixing bowl, beat cream cheese until creamy, 30–60 seconds.
  5. Scraper bowl and began to gradually adding sugar come scraping sides of people being until smooth and fluffy.
  6. Beat in flour and, if using citrus zest or lime zest, add lemon peppers.
  7. one by one, and eggs and egg yolks beating just until blended after each addition.
  8. Mix in vanilla and cream.
  9. Pour batter into baked and cooled crust, running batter over back of the spatula so that the mixture spreads evenly in the pan.
  10. Tap against countertop a few times to central air bubbles in the batter.
  11. Place in pre-heated oven; make sure temperature is 500 on the oven thermometer.
  12. Bake for 10 – 15 minutes.
  13. Turn the oven down to 200°. Bake for 60 minutes longer.
  14. Bake until edges are dry and center looks damp and slightly more jiggly than Jell-O.
  15. Turn the oven off, the door ajar 1 – 4 inches, and let the cake cool in the oven for at least one hour.
  16. Move to a rack and let cake cool completely to room temperature.
  17. Remove springform sides of pan.

Shortbread Cookie Crust (Option 1)

  1. 5 oz playing shortbread cookies (you do not need to add butter: There’s enough in the cookies already).
  2. Preheat oven to 350°.
  3. Put cookies in zip lock bag: press out extra air and sea bag.
  4. Using rolling pin, crush cookies to very fine crumbs.
  5. Measure out 1 1/4 cups of crumbs, and pour into 9 inch springform pan.
  6. Using the flat bottom of a glass, press the mixture over the bottom of the pan, spreading crumbs evenly.
  7. Bake crust until lightly browned and infirmed touch, 10 – 15 minutes.
  8. Cool before adding filling.
  9. Enjoy!

Graham Cracker Crust

  1. 1 package of graham crackers from 14. 4 ounce box.
  2. 1/4 cup unsalted butter, melted.
  3. 3 tablespoons sugar.
  4. Preheat oven to 350°.
  5. Put crackers in zip lock bag: press out extra air and seal bag.
  6. Using rolling pin, crush cookies to very fine crumbs.
  7. Measure out 1 1/4 cups of crumbs, and mix in small bowl with butter and sugar.
  8. Pour into 9 inch springform pan.
  9. Using the flat bottom of a glass, press the mixture over the bottom of the pan, spreading crumbs evenly.
  10. Bake crust until lightly browned and firm to the touch, 10 – 15 minutes.
  11. Cool before adding filling.
  12. Enjoy!

Lemon-Pepper-Cheesecake-Round

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