Ingredients

• 32 oz cream cheese
  
• 6 eggs
  
• 1/2 cup heavy cream
  
• 1-1/2 cups sugar
  
• 1 teaspoon vanilla
  
• 1/2 teaspoon lemon zest (fresh or packaged)
  
• 1 teaspoon lemon extract or 1/2 teaspoon lemon oil
  
• 2 tablespoons butter for greasing pans
  
• 1 cup ground vanilla wafers

Preheat oven to 300°. Whip softened cream cheese in food processor or mixer. Add eggs one at a time and whip briefly after each. Add cream, sugar, vanilla, salt, lemon rind and extract and mix thoroughly. Butter bottom and sides of a 8 x 3-inch round pan and sprinkle with ground wafers. Pour in cheese mixture. Place pan in a larger pan containing an inch of water and bake for 2 hours or until set. Turn oven off, leaving cake in oven and door closed for another 45 minutes. Invert onto cake plate and top with any fresh canned or thawed fruit or whipped cream.