Cream Cheese Cake

• 2 1/2 lbs cream cheese
• 1 3/4 c sugar
• 3 tblsp flour
• 1/4 tsp salt
• 1/4 tsp vanilla
• 5 eggs plus 2 egg yolks
• 1/4 c heavy cream
• Crust:
• 1/4 lb. sweet butter
• 1 egg yolk
• 1 c flour
• 1/4 c sugar
• 1 tsp lemon rind
• 1/4 tsp vanilla

1. Use a removeable bottom 10 inch pan.
2. For crust: Cut in 1/4 lb. sweet butter to the flour, sugar, lemon rind and vanilla. Add 1 egg yolk. Wrap in waxed paper. Chill for one hour. Shape to the bottom of the mold. Bake 10 min at 400 degrees. Then shape sides with rest of mixture.
3. For filling: Beat cream cheese until fluffy, add all other ingredients, eggs one at a time. Use drip pan wile baking. Let cool with oven door open. Make a day ahead of time to let set thoroughly. Bake 500 degrees for 12 minutes, then 200 degrees for 1 hour.

cream cheese, sugar, flour, salt, vanilla, eggs, heavy cream, crust, sweet butter, egg yolk, flour, sugar, lemon rind, vanilla

Taken from www.epicurious.com/recipes/member/views/cream-cheese-cake-1261282 (may not work)