Lemon Cheesecake

Crust Ingredients:

– 2 cups graham cracker crumbs

– 6 Tbs. butter, melted

– 1/4 cup sugar

Filling Ingredients:

– 4 packages (8 oz. each) cream cheese, softened

– 1 cup sugar

– 1/2 cup heavy whipping cream

– 1/4 cup lemon juice

– 2 Tbs. all-purpose flour

– 1 Tbs. grated lemon peel

– 2-1/2 tsp. vanilla extract

– 1 tsp. lemon extract

– 5 eggs, lightly beaten

Cake Preparation:

Preheat oven to 325°. In a small bowl, combine crust ingredients.

Press onto bottom and 2” up the sides of a greased 10” springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack. In a large bowl, beat cream cheese and sugar until smooth. Beat in cream, lemon juice, flour, lemon peel, and extracts. Add eggs; beat on low speed just until combined. Pour into crust. Return pan to baking sheet. Bake 55-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour. Refrigerate overnight. Remove sides of pan.