The recipe is similar to other cheesecakes. Cream cheese and sugar are beaten together. Flour and lemon zest are then added. Eggs plus a couple egg yolks are then incorporated, one at a time. Finally, vanilla and heavy cream are added.
The batter is poured over a standard graham cracker crumb crust.
The oven is preheated to 500° and the cake bakes for 10 minutes. The temperature is reduced to 200° and the cake continues to bake for another 60 minutes.
When removed from the oven, the cheesecake will resemble a soufflé, puffed up over the top of the pan. The top will be a deep golden brown. It is allowed to cool for a couple hours, during which time it will settle back down into the pan. Cover with plastic wrap and refrigerate until cooled completely.
I am serving this cheesecake au naturel, without any topping or other embellishment. Sometimes simple is best. And easiest.
Bon appétit!
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