Killer Cheesecake
This rich, smooth and citrus cheesecake is always a big hit, and it is absolutely a killer!
Yield
16 servingsPrep
12 minCook
1 hrsReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
cream cheese
room temperature |
|
| 1 ¾ | cups |
sugar
granulated |
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 | each |
lemon
zest from |
|
| 1 | each |
oranges
zest from |
|
| ¼ | teaspoon |
vanilla extract
|
|
| 5 | large |
eggs
|
|
| 2 | each |
egg yolks
|
*
|
| ¼ | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
cream cheese
room temperature |
|
| 414 | ml |
sugar
granulated |
|
| 45 | ml |
all-purpose flour
|
|
| 1 | each |
lemon
zest from |
|
| 1 | each |
oranges
zest from |
|
| 1.3 | ml |
vanilla extract
|
|
| 5 | large |
eggs
|
|
| 2 | each |
egg yolks
|
*
|
| 59 | ml |
heavy whipping cream
|
|
Directions
Use a 9-inch springform pan lined generously with butter and patted with graham cracker crumbs.
Heat oven to 500 degrees F.
Prepare springform pan.
With and electric beater, mix the cheese, sugar, flour, orange and lemon zests and vanilla until smooth.
Add the eggs and yolks, beating in one at a time, and finally the cream.
Pour the mixture into the prepared springform pan and bake for 10 minutes or until the top of the cake turns golden brown.
Reduce oven temperature to 200 to 225 and bake for one hour longer.
Remove cake from oven and cool on a rack until it reaches room temperature.
Then release the sides of the pan.
Do not remove the bottom of the pan. Place cake on a platter.
Top with fruit or glaze, if desired, and serve.
