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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Avoid Cracked Cheesecakes: After adding the eggs, be careful not to overbeat the batter since this can cause the baked cheesecake to crack. Ingredients:
1 cup graham cracker crumbs |
1/3 cup firmly packed brown sugar |
1/4 cup (1/2 stick) butter or margarine, melted |
4 pkg. (8 oz. each) cream cheese |
1 cup granulated sugar |
2 tbsp. flour |
1 tsp. vanilla |
4 eggs |
1 tbsp. fresh lemon juice |
1 tbsp. fresh lime juice |
1 tbsp. fresh orange juice |
1 tsp. grated lemon peel |
1 tsp. grated lime peel |
1 tsp. grated orange peel |
Directions:
1. MIX crumbs, brown sugar and butter; press onto bottom of 9-inch springform pan. Bake at 325°F for 10 minutes if using a silver springform pan. (Bake at 300°F for 10 minutes if using a dark nonstick springform pan.)
2. BEAT cream cheese, granulated sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in remaining ingredients; pour over crust.
3. BAKE at 325°F for 1 hour and 5 minutes or until center is almost set if using a silver springform pan. (Bake at 300°F for 1 hour and 5 minutes or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight
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