 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
Takes a bit to make but the result will please the fussiest eater. Fruits can be changed to season and to your liking. Ingredients:
5 (8-ounce) packages cream cheese, softened |
1 3/4 cups sugar |
3 tablespoons all-purpose flour |
1 orange, zested |
1 lemon, zested |
5 large eggs |
2 large egg yolks |
1/2 teaspoon vanilla |
graham-cracker crust |
1 1/2 cups (5 ounces) finely ground graham crackers |
5 tablespoons unsalted butter, melted |
1/3 cup sugar |
3/4 teaspoon salt |
Directions:
1. Preheat oven to 550 degrees F.
2. Beat together cream cheese, sugar, flour, and zests with an electric mixer until smooth.
3. Add eggs and yolks, one at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
4. Put springform pan with crust in a shallow baking pan.
5. Pour filling into crust (springform pan will be completely full) and bake in a baking pan (to catch drips) in middle of oven 12 minutes, or until puffed.
6. Reduce temperature to 200 degrees F and continue baking until cake is mostly firm (center will stay slightly wobbly when pan in gently shaken), about 1 hour 45 minutes more.
7. Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack.
8. Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate.
9. Bring to room temperature before serving.
10. Cheesecake keeps, covered and chilled, 2 weeks.
11. DIRECTIONS FOR GRAHAM CRACKER CRUST
12. Stir together crust ingredients and press into bottom and 1-inch up side of a buttered 24-centimeter springform pan.
13. Fill right away.
|
|