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2 cups vanilla wafer crumbs (8 oz. or about 56 wafers) |
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2 eggs, separated |
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5 packages (8 oz. each) cream cheese, softened |
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1 3/4 cups sugar |
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3 tablespoons flour |
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2 teaspoons grated lemon peel |
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2 teaspoons vanilla |
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5 eggs |
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1/4 cup whipping cream |
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Raspberry Topping |
Stir together crumbs and 2 egg whites until thoroughly blended. Press crumb mixture onto bottom and 2 1/2 inches up sides of lightly greased 9 x 3-inch springform pan. Chill.
In large mixing bowl, beat together cream cheese, sugar, flour, lemon peel and vanilla at high speed until fluffy. Add 5 eggs and 2 egg yolks, 1 at a time, beating well after each addition. Blend in cream. Pour into chilled crust.
Bake in preheated 500°F. oven 10 minutes. Reduce heat to 250°F. and bake until cake tester inserted in center comes out clean, an additional 50 to 60 minutes. Cool on wire rack. Spread cooled topping over top. Chill until firm, at least 8 hours or overnight. To serve, remove rim of pan and cut into wedges. Refrigerate any leftovers.
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