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This is a delicious treasured family recipe.
It's for a cheesecake that is baked in a Bundt pan. It's a smooth,
dense cheesecake, much like a New York Deli variety. I hope you
can use it and your readers enjoy it. - Recipe submitted by Mary
Bundt Pan Cheesecake
1 cup graham-cracker crumbs
1/4 cup butter, melted
2 tablespoons granulated sugar
5 (8-ounce) packages cream cheese
1 3/4 cups granulated sugar
3 tablespoons all-purpose flour
1 teaspoon lemon zest
1 teaspoon vanilla extract
6 large eggs
1/4 cup whipping cream
- For Crust: Combine crust ingredients,
and press into bottom of 12-cup molded bundt pan.
- For Filling: In a large bowl, mix all
ingredients except the eggs and cream. Beat until light and fluffy.
Scrape bowl occasionally. Add the eggs, and mix for 2 minutes
on medium speed. Add cream, and mix well, scraping sides occasionally.
Spoon into crust.
- Bake at 300°F (150°C) for 65 to
75 minutes or until set.
- Cool upright in pan for 30 minutes; then
refrigerate 2 hours or longer.
- Invert on serving plate. (Note: warm the
pan briefly in hot water to allow the cake to slip out
of the pan.)
Makes 8 to 10 generous servings.
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