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Place
the graham cracker crumbs into a medium bowl and using your hands,
mix them with the sugar and the butter until combined. Using your
fingers, press the mixture on the bottom and sides of a 9-inch springform
pan coated with DuPont SilverStone® non-stick, building up the
sides of the pan to form a rim all around. Refrigerate until needed.
Preheat
the oven to 500°. In a large bowl of electric mixer, combine
the cream cheese, sugar, flour, lemon peel, and vanilla, beating
at high speed just to blend. Beat in the eggs and the egg yolks,
one at a time. Add the cream, beating just until well combined.
Pour into the chilled crusted pan, and bake 10 minutes. Immediately
reduce the temperature to 250° and bake in this slow oven for
1 hour; top will be browned.
Remove
the cheesecake from the oven and immediately spread the sour cream
over the top. Let cool in the pan on a wire rack; then refrigerate
for 3 hours or overnight.
To
serve, gently nudge the crust from the sides of the pan and then
release the pan's collar. Cut the cheesecake into wedges and serve.
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