Citrus-Scented Cheesecake
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Ingredients
Crust
| 1 cup | all-purpose flour | | 1/4 cup | sugar | | 1 tsp. | grated lemon zest | | 1/4 tsp. | vanilla extract | | 1/2 cup | butter | | 1 | egg yolk |
Filling
| 2-1/2 lb. | cream cheese, softened | | 1-3/4 cup | sugar | | 3 tbsp. | all-purpose flour | | 1-1/2 tsp. | lemon zest | | 1-1/2 tsp. | orange zest | | 1/4 tsp. | vanilla | | 1/2 tsp. | salt | | 5 | eggs | | 1/4 cup | thick cream | | 2 | egg yolks |
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Instructions
Crust:
Combine flour, sugar, zest and vanilla extract; cut in butter. Add egg yolk. Blend well; wrap and chill 1 hour. Press one-third of dough on bottom of a 9-inch springform pan. Press remaining dough on sides. Bake at 400°F. 12 to 15 minutes or until lightly brown. Watch carefully to avoid burning.
Filling:
Beat cheese until fluffy. Add sugar, flour, lemon and orange zests, vanilla and salt. Add eggs, one at a time, beating well after each addition. Add cream. Pour into prepared crust. Bake at 475°F. about 15 minutes. Reduce heat to 250° and continue baking 1 hour or until center is set.
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