New York-Style Cheesecake

Instructions

1. Heat oven to 300°F.
   CRUMB CRUST: Mix vanilla wafer crumbs and egg whites in medium bowl until evenly moistened. Press evenly and firmly against bottom and 1-1/2 to 2-1/2 inches up sides of greased 9-inch springform pan. Refrigerate.
2. Combine cream cheese, sugar, flour, lemon peel and vanilla in mixer bowl. Beat at a low speed until blended. Beat at high speed until fluffy. Add 5 eggs and 2 egg yolks, 1 at a time, beating after each addition until blended. Add cream; beat until blended. Pour into chilled crust.
3. Bake in center of 300°F oven until wooden pick inserted midway between center and edge of cake comes out clean, about 1-1/2 hours. The center will still be soft but will firm up as cheesecake cools.
4. Remove from oven; carefully loosen the edge of cake from pan with metal spatula or thin knife. Cool completely in a pan on a wire rack. Refrigerate, loosely covered, until firm, at least 8 hours or overnight.

Tips:

- Top this classic dessert with fresh raspberries and kiwi slices or prepared cherry or blueberry pie filling.

- Vanilla wafer crumbs: Process wafers in blender or food processor, or place in plastic bag, seal bag and crush with rolling pin or flat side of meat pounder.

- Room temperature cheese: To avoid lumps in the batter, take cream cheese out of refrigerator ahead of time, allowing it to come to room temperature. In a pinch you can soften in the microwave for a few seconds, but don’t overheat.

- Room temperature eggs: Using eggs that aren’t refrigerator-cold prevents the fat in the cream cheese from re-hardening and making the batter look curdled or lumpy.

- Refrigerate any leftover cheesecake promptly.