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New York Cheesecake

1 1/4 cups crushed zweiback crumbs
3 tablespoons melted butter
1 tablespoon sugar

2 pounds cream cheese
1 1/3 cups sugar
4 eggs
2 tablespoons all-purpose flour
2 teaspoons grated lemon zest
1/3 cup heavy cream

In a bowl, mix together the crumbs, butter, and sugar and press
into the bottom and partly up the sides of a 9 or 10 inch springform

Bake in a preheated 325F for 8 minutes or until lightly browned.
Let cool.

In a mixer, combine the cheese and sugar until blended. Add eggs
and blend until smooth. Mix in flour, lemon zest, and cream. Pour
into crust lined pan. Bake in a preheated 400F oven for 10 minutes,
reduce temperature to 250F and continue baking 35 to 40 minutes
longer or until just barely set. Turn off the oven, leave the door
ajar, and let cool in the oven for 1 hour longer. Chill. To serve,
remove pan sides and cut into wedges.


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3 of 4 people found the following review helpful:
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Almost gave up cheesecake!, January 14, 2004 - 09:56 PM
Reviewer: nancy McDaniel from South Carolina, USA
I have tried for years unsuccessfully to make a cheescake, and this Thanksgiving, after 3 tries, I tried one more recipe and said if it didn't work, I would retire from the cheesecake baking. Much to my surprise, this one really turned out great and now I bake them all the time. I really think the zwieback toasts made the difference, because until I used that recipe, the other cheesecakes had a weird flavor my daughter-in-law and I decided was from the graham cracker crust. I now want to make a banana one. If anyone has a good recipe, let me know.

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