Ingredients
2 cups graham cracker crumbs6 tablespoons butter, melted1/4 cup sugarFILLING:4 packages (8 ounces each) cream cheese, softened1 cup sugar1/2 cup heavy whipping cream1/4 cup lemon juice2 tablespoons all-purpose flour1 tablespoon grated lemon zest2-1/2 teaspoons vanilla extract1 teaspoon lemon extract10 drops yellow food coloring, optional5 large eggs, room temperature, lightly beaten
Preparation
Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter and sugar. Press onto bottom and 1 to 2 in. up the inside of a greased 10-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Beat in cream, lemon juice, flour, lemon zest, extracts and, if desired, food coloring. Add eggs; beat on low speed just until combined. Pour into crust. Return pan to baking sheet.
Bake 55-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour. Refrigerate overnight. Remove side of pan.
