The below recipe makes a firm and heavy cheesecake, nicely flavored with lemon.
2 ½ pounds softened cream cheese
1 3/4 cups sugar
1 tablespoon corn starch
3 tablespoons flour
zest of one lemon
1 teaspoon vanilla
5 large whole eggs
2 large egg yolks
¼ cup heavy cream
5 ounces Barnham and Bailey Animal Crackers,or, Sweet Digestive Biscuits,(but no extra sugar with these).
3 tablespoons sugar
4 tablespoons melted butter
Butter bottom and sides of 10 inch springform pan.
Crush Animal Crackers into a fine powder. Mix with 3 tablespoons of sugar.
Add to melted butter and mix with a fork until blended.
Press mixture into the bottom and up about one third of the sides of the pan.
Refrigerate 1 hour.
Have all ingredients at room temperature.
Preheat oven to 475°F.
Mix sugar, flour and corn starch together.
Using a wooden spoon, beat cream cheese with sugar mix, zest and vanilla until it is smooth. Do not overbeat. You may substitute lemon juice for vanilla.
Add the whole eggs and egg yolks, one at a time, beating lightly with wooden spoon after each addition. Do not overbeat as this causes the cheesecake to crack.
Gently stir in cream.
Pour mixture into the pan. Place pan on cookie sheet to avoid leakage.
Bake at 475°F for 15 minutes
Lower heat to 225°F and bake for 1 hour
Raise heat to 250°F and bake for about 15 more minutes
Refrigerate immediately for at least one hour, keep covered with a cloth and cookie sheet (cloth on bottom) until condensation stops forming. Condensation will drip onto the cake if you cover it right away with Saran wrap.