Preheat oven to 425. Spray 9" springform pan with pan. Mix cream cheese and sugar, adding eggs one at a time, beating after each addition. Add sour cream,whipping cream, lemon juice and flour. Mix and pour into prepared pan. Crust is optional, I don't use a crust. Bake 15 mins, then reduce heat to 275 for 1 hr, then turn the oven off and leave cheesecake in oven for additional 2 hrs without opening the door. Then cool 30 mins on cooling rack, then 8 hrs in the refrige. Run knife around sides and remove sides of pan, Decorate as desired.
Have ingred at room temp. do not over beat, no peeking when in oven, allow for full cooling time and then let come to room temp 15-30 mins before serving, it is so worth the wait
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|Serving Size: 1 Serving (348g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 659 (69%)|
|Amt Per Serving||% DV|
|Total Fat 73.2g||98 %|
|Saturated Fat 39.4g||197 %|
|Monounsaturated Fat 20.2g|
|Polyunsanturated Fat 4g|
|Cholesterol 626.8mg||193 %|
|Sodium 653.2mg||23 %|
|Potassium 425.1mg||11 %|
|Total Carbohydrate 55.2g||16 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 55.1g|
|Protein 24.3g||35 %|
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Calories per serving: 962
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