Just before serving, top this dessert with sliced plums and finely shredded lemon peel. Or drizzle with honey or warm jam.

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Ingredients

Directions

  • Preheat oven to 275 degree F. Line the outside of an 8-inch springform pan with heavy foil. Grease the bottom and sides inside the pan; set aside.

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  • In a large mixing bowl beat sugar and cream cheese with a sturdy handheld or a freestanding electric mixer on medium to high speed for 8 to 10 minutes, scraping twice, until mixture is smooth and sugar is dissolved.

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  • Stir in eggs just until combined. Pour batter into prepared pan. Place in a shallow roasting pan. Place pan on the oven rack. Add 1 inch of very hot water to the roasting pan.

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  • Bake, uncovered, for 70 to 75 minutes or until center appears nearly set when gently shaken.

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  • Carefully remove springform pan from water bath and let cool on a wire rack for 15 minutes. Run a thin metal spatula around the edge of the cheesecake to loosen sides of pan. Cool for 45 minutes more. Cover and chill overnight.

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  • To serve, remove sides of the pan. Makes 10 servings.

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Test Kitchen Tip:

For added flavor, add 1 teaspoon finely shredded lemon peel or 1 teaspoon vanilla to cheesecake batter with eggs.

Nutrition Facts

413 calories, 33 g fat (20 g saturated fat, 1 g polyunsaturated fat, 9 g monounsaturated fat), 163 mg cholesterol, 290 mg sodium, 22 g carbohydrates, 0 g fiber, 19 g sugar, 9 g protein.

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