Libby's Cheesecake
Servings 12
Ingredients
Crust:
- 1 cup flour
- ¼ cup sugar
- 1 teaspoon lemon zest
- ½ cup butter melted
- 1 egg yolk
- ¼ teaspoon vanilla
Filling:
- 5 packages of 8 oz cream cheese (40 0z total) room temperature
- 1/4 cup heavy cream
- 2 teaspoons vanilla
- 1 ¾ Cups sugar
- 2 teaspoons lemon zest
- 3 tablespoons flour
- ½ teaspoon salt
- 5 eggs + 2 egg yolks
Topping:
- 1 cup creme fraiche
- 2 tablespoons sugar
- 1 tablespoon vanilla bean paste
Instructions
Crust:
- Combine flour, sugar and lemon peel. Add in the butter and mix with a fork until the mixture is crumbly. Add in the egg yolk and vanilla and mix until even crumbles form. Pat into a 9” spring form pan
- Bake the crust for ~6 minutes at 400 degrees F until golden. Let cool
Filling:
- Butter the sides of the springform pan
- Beat the room temperature cream cheese for ~30 seconds until smooth. Add in the rest of the filling ingredients and mix with a hand or stand mixer until just evenly combined ~1 minute. Don’t mix too long as the mixture will get overly fluffy.
- Bake in a 500 degree F oven for 6-8 minutes (until just golden on the edges). Reduce the temperature to 200 degrees F and bake for 1 hour
- Turn off the oven temperature, open the oven to remove the heat, and prop it open with a wooden spoon. Cool in the oven for 3 hours
- After 3 hours, remove from the oven and refrigerate for at least 4 hour or overnight. Add the topping at least an hour before serving and refrigerate until ready to serve.
Topping:
- Stir together creme fraiche, sugar, and vanilla bean