Getting your player ready...
Recipe from “Crème de Colorado Cookbook” (The Junior League of Denver, 1987). Serves 12-16.
Ingredients
For the crust:
- One 12-ounce box vanilla wafers, crushed
- 6 tablespoons butter, melted
For the filling:
- 40 ounces cream cheese, softened
- 1 3/4 cups sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon freshly grated lemon peel
- 1 teaspoon pure vanilla extract
- 6 large eggs
- 1/4 cup heavy cream
Directions
In a 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 degrees for 10 minutes and at 225 degrees for an additional 70-80 minutes. Filling will be almost set. Cool at room temperature. Refrigerate for 8 hours or overnight before serving.