Ingredients:
5 (8 oz) cream cheese packages softened
1 3/4 cup sugar
3 TBSP all-purpose flour
5 large eggs
2 egg yokes
1/2 tsp vanilla
2 tsps lemon juice
Directions:
In large bowl combine cream cheese, sugar and flour until, blended.
Add eggs one at a time for a total of 7 eggs.
Stir and combine after each egg.
Add vanilla and lemon juice.
Mix until all ingredients are combined and batter is smooth.
Pour batter into your spring form pan.
Your batter should be on top of a crust of your choice.
Bake in oven heated to 550* for 10-12 minutes.
Springform pan should sit on a cookies sheet with water coating the bottom of sheet. This is a water bath and will prevent your cheesecake from cracking.
Wrap foil around your springform pan to prevent water from leaking into the cracks and in your cake.
Lower temperature to 200 and bake for 60 minutes.
Cheesecake should be mostly firm and may jiggle slightly in middle. Remove from oven and let cool for 2 hours then refrigerate over night.
Enjoy!
Here’s a video we made: