Royal Cheddar Cheesecake Vermont

   1-1/2 cups Zwieback crumbs
   3 tablespoons sugar (for crust)
   2 teaspoons lemon zest, grated
   6 tablespoons butter, melted
   4 8-ounce packages cream cheese
   1 cup mild cheddar cheese, finely grated
   1-3/4 cups sugar
   5 eggs
   1/2 cup cream
   1/2 teaspoon vanilla

   Preheat oven to 500 F. For the crust, mix Zwieback crumbs with sugar and
   1 teaspoon lemon zest; blend in melted butter. Press evenly over bottom and
   sides of 8-inch springform pan. Set pan on a 12-inch-long piece of double
   thick foil and fold edges aroUnd sides of pan to catch any butter that may
   bubble Out as the cake bakes. Chill while making filling.

   Soften cream cheese in a large bowl and slowly beat in cheddar cheese until
   well blended. Mix in sugar until creamy smooth. Beat in eggs, one at a time.
   Stir in cream, vanilla, and remaining lemon zest. Pour into prepared crust.
   Bake in extremely hot oven (500 F) for 12 minutes, lower heat to 250 F,
   and continue baking for 2 hours or until firm on top. Cool completely before
   removing form. Garnish with fresh fruit. -Makes 8 servings.

** Blue Ribbon Recipes from; Yankee's Country Fair Cookbook