(Richard Reffner)

5 (8-oz.) packages cream cheese, softened
1 tablespoon lemon juice
5 large eggs + 2 egg yolks
1 3/4 cup white granulated sugar
3 tablespoons flour
1/4 teaspoon salt
1/4 cup heavy cream

In a large mixing bowl beat cream cheese until light and fluffy.  Add in lemon juice and egg yolks, one at a time, beating well after each addition.  Mix in sugar, flour, salt, and heavy cream.  Beat until smooth.  Place in lightly buttered 10x13-inch baking pan or spring form pan and bake at 400 degrees for 15 minutes, then 250 degrees for 1 hour.  Leave cake in oven, turn off heat and allow to cool for 15 minutes before removing.  Cool for 3 hours.  Refrigerate for 8 hours.