How to make it

  • Mix crumbs, 1/4 cup sugar and butter and press into a 10" spring form pan.
  • Refrigerate until ready to use.
  • Preheat oven to 500ºF.
  • Beat cream cheese with electric mixer in large bowl until very smooth. Blend in lemon juice and vanilla.
  • Sift sugar, flour and salt together and gradually beat into cheese.
  • Beat until creamy, smooth and light, about 5 minutes.
  • Beat in eggs and yolks one at a time.
  • Blend in cream.
  • Pour into crust.
  • Bake 12 minutes.
  • Reduce oven temperature to 200ºF.
  • Continue baking until tester inserted in center comes out clean.
  • The original recipe said for 45 minutes but I find that it takes longer.
  • Run a sharp knife around the edge of the pan.
  • Cool cake completely and refrigerate at least 24 hours before serving.

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