Upside Down New York Cheesecake From Lin's Family's Kitchen
Ingredients
- 4 eggs
- 1 3/4 c. sugar
- Juice of one lemon
- Grated rind of one lemon
- 1/2 c. graham cracker crumbs
- 1 tsp. vanilla extract
- 2 lbs. cream cheese, room temperature
- Preheat oven to 325 degrees
- Butter inside of 8"x3" deep souffle' dish
- Sprinkle graham cracker crumbs to cover inside of dish, set aside
- Place cream cheese , eggs, sugar, lemon juice, lemon rind and vanilla in a bowl and beat, blending all ingredients until thoroughly smooth.
- Pour and scrape the butter into the prepared dish, shakinng gently to level butter.
- Set the dish into a 9" Pyrex pie plate. Pour boiling water into the pie plate up the rim and then set into the oven.
- Bake for 1 1/2 hours.
- Turn off oven, and let cake sit for an additional 20 minutes in the oven.
- Lift cake out of the water bath and place on cooling rack until room temperature (approx. 45 minutes).
- Invert cake onto a serving plate to unmold, garnish with berries or fruit or other personal preferences. Serves 12. Unused portion can be frozen successfully.
