D'Best Cheesecake
Yield
1 cakePrep
80 minCook
47 minReady
190 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
butter
|
|
| 1 ¼ | cup |
all-purpose flour
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 2 | cup |
sugar
divided |
|
| 1 | each |
egg yolks
|
*
|
| 2 | each |
lemon zest
grated fresh |
*
|
| 5 | package |
cream cheese
8 ounces each |
|
| 5 | large |
eggs
|
|
| ¼ | cup |
heavy whipping cream
|
|
| 1 | tablespoon |
orange zest
grated, fresh |
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
sour cream
for garnish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
butter
|
|
| 296 | ml |
all-purpose flour
|
|
| 45 | ml |
all-purpose flour
|
|
| 473 | ml |
sugar
divided |
|
| 1 | each |
egg yolks
|
*
|
| 2 | each |
lemon zest
grated fresh |
*
|
| 5 | package |
cream cheese
8 ounces each |
|
| 5 | large |
eggs
|
|
| 59 | ml |
heavy whipping cream
|
|
| 15 | ml |
orange zest
grated, fresh |
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
sour cream
for garnish |
|
Directions
In small bowl with mixer at low speed, beat butter, 1¼ cup flour, ¼ cup sugar, 1 egg yolk and half of the lemon peel until dough is well mixed.
Refrigerate, covered, for 1 hour.
Preheat oven to 400-degrees F.
Press ⅓ of dough into bottom of 10-inch springform pan.
Bake 8 minutes; allow to cool.
Turn oven to 475-degrees F.
In large bowl with mixer at mediom speed, beat cream cheese just until smooth; slowly beat in 1 ¾ cup sugar until smooth.
With mixer at low speed, beat in 3 tablespoons flour and remaining ingredients.
Except sour cream.
At high speed beat 5 minutes.
Press rest of dough around side of springform pan to within 1-inch of top, do not bake now.
Pour cheese mixture into pan; bake 12 minutes.
Turn oven to 300-degrees; bake 35 minutes.
Turn off oven; leave in oven 30 minutes.
Remove; cool in pan on rack.
Chill.
To serve: Remove side of pan.
With ladge spatular, loosen cake from plate.
Spread top of cheesecake with cour cream to garnish.
