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DELUXE CHEESECAKE

20 servings
Begin early in the day or a day ahead

Pastry:

1 ½ sleeves of graham crackers (most of a one pound box), crushed
2 sticks of butter, melted and cooled
¼ C sugar
Grated peel of one small lemon

Filling:

5 8-ounce packages cream cheese, softened
1 ¾ C sugar
5 large eggs
¼ C milk
3 T flour
2 large egg yolks
Grated peel of one small lemon

1. Mix graham crackers with sugar and butter. Press into a 10-inch by 2 ½” springform pan.
2. Preheat oven to 475 degrees.
3. In a large bowl, with mixer at medium speed, beat cream cheese just until smooth; slowly beat in sugar, scraping bowl often with rubber spatula. Add eggs, milk, flour, egg yolks, and lemon peel; beat 5 minutes, occasionally scraping bowl.
4. Place baking sheet on lower rack. Bake cheesecake on middle rack 12 minutes. Turn oven control to 300 degrees; bake 35 minutes longer. Turn off oven; let cheesecake remain in oven 30 minutes.
5. Remove cheesecake from oven; cool completely in pan on wire rack. Cover and refrigerate at least 4 hours or until well chilled.
6. When cheesecake is firm, with spatula, loosen pan side from cheesecake and remove; loosen cake from pan bottom; slide onto serving plate.