Bundt-pan Cheesecake

Submitted by Chef #204781

"I've enjoyed recipes from your wonderful site. Now it's time for me to give one special one to you. This was given to me by a beloved old neighbor lady thirty plus years ago. I hope you and your readership enjoy it as much as my family and friends enjoy this treasured old recipe of mine!"

 

• Ready In: 1hr 25mins
• Ingredients: 10
• Serves: 8-10

ingredients

• Crust

• 1 cup graham cracker crumbs
• 1⁄4 cup butter, melted
• 2 tablespoons sugar

• Filling

• 5 (8 ounce) packages cream cheese
• 1 3⁄4 cups sugar
• 3 tablespoons flour
• 1 teaspoon lemon, zest of
• 1 teaspoon vanilla
• 6 eggs
• 1⁄4 cup whipping cream

directions

1. Combine crust ingredients, and press into bottom of 12-cup molded bundt pan.
2. In a large bowl, mix all filling ingredients except the eggs and cream.
3. Beat until light and fluffy.
4. Scrape bowl occasionally.
5. Add the eggs, and mix for 2 minutes on medium speed.
6. Add cream, and mix well, scraping sides occasionally.
7. Spoon into crust.
8. Bake at 300 degrees for 65 to 75 minutes or until set.
9. Cool upright in pan for 30 minutes.
10. Refrigerate 2 hours or longer.
11. Invert on serving plate.
12. Makes 8 to 10 generous servings.

Reviews

[Anita A.]

For the Bundt cheesecake if you turn it over so that the crust is now on the bottom does the cheesecake stay together. I'm concerned that the weight of all that cheese would make it fall apart. Has anyone does this.

 

[James L.]

I know that I am a little late to this party, but the directions state you start by pressing the crust to the bottom of the Bundt pan. Then after cooking and allowing the cake to rest, you invert the cake. Doesn't this mean that the bottom crust is now on the top of the cake? Not the kind of Cheesecake I am use to.