Citrus cheesecake
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | All-purpose flour |
| ¼ | cup | Sugar |
| 1 | teaspoon | Lemon peel -- grated |
| ½ | teaspoon | Vanilla extract |
| 1 | each | Egg yolk |
| ¼ | cup | Butter -- softened |
| Filling: | ||
| 5 | packs | Cream cheese -- softened 8 |
| ounce | Each | |
| 1¾ | cup | Sugar |
| 3 | tablespoons | All-purpose flour |
| 1½ | teaspoon | Lemon peel -- grated |
| 1½ | teaspoon | Orange peel -- grated |
| ¼ | teaspoon | Vanilla extract |
| 5 | eaches | Eggs |
| 2 | eaches | Egg yolk |
| ¼ | cup | Whipped cream |
| Topping | ||
| 1½ | cup | Sour cream -- 12 oz |
| 3 | tablespoons | Sugar |
| 1 | teaspoon | Vanilla extract |
Directions
In a bowl, combine flour, sugar, peel and vanilla. Make well; add yolk and butter. Mix with hands until ball is formed. Wrap with plastic wrap; chill at least 1 hr. Grease bottom and sides of a 9 in.
spring-form pan. Remove sides. Divide dough in half. Between waxed paper, roll half of dough to fitted bottom of pan. Peel off top paper; invert dough onto bottom of pan. Remove paper; trim dough to fit pan. Bake 400 deg. for 6 to 8 min. or until lightly browned. Cool Divide remaining dough into thirds. Fold a piece of waxed paper in half; place one-third inside folded paper. Roll dough into 9 1/2x2½ strip. Trim and patch as needed. Repeat with remaining dough to make two more strips. Tear away top layer of paper from strips. Put together pan with crust on bottom. Fit dough strips to side of pan, overlapping ends. Press ends of dough together; press sides of dough to bottom crust to seal. Chill. Beat cream cheese, sugar, flour, peels and vanilla until mixed. Pour into crust. Bake at 500 deg. for 10 min. Reduce heat 250 deg. bake 1 hr. Cool slightly. Combine topping ingredients; spread over cake. Chill overnight. Yield: 12 to 16 servings.
Recipe By : Taste Of Home