All ingredients should
be at room temperature.
Beat until creamy:
2½ lbs cream cheese.
Gradually add and
beat until smooth and creamy: 1¾ cups sugar, 3
T all purpose flour.
Beat in : 1 tsp lemon
zest, grated, 1 tsp vanilla, 1 tsp brandy.
Beat in 1 at a time,
just until incorporated: 6 large eggs.
On low speed, beat
in: ½ cup heavy cream (or ½ cup sour cream).
Line a 9 inch spring
form pan with parchment on the bottom and them layer
on your crust, just on the bottom of the pan. I use
a shortbread crust, but you can use graham crackers
Par bake the crust
at 400 degrees for 10 minutes.
Wrap the pan in aluminum
foil (so it won't leak) and place in a 1 inch tray of
Pour the filling into
the crust and bake at 500 degrees for 10 minutes.
Reduce heat to 200
degrees and bake for another hour to hour and a half.
look set but should still jiggle.
Cool and serve.