Ingredients:
2.5 lbs of cream cheese, at room temp
1 3/4 cup granulated sugar
3 Tbsp all-purpose flour
zest of 1 lemon
zest of 1 orange
1/4 tsp vanilla extract
5 eggs
2 additional egg yolks
1/4 cup whipping cream
9-in springform pan lined generously with butter and patted with graham cracker crumbs
Directions:
Heat oven to 500° F. Prepare springform pan. With an electric beater,mix the cream cheese, sugar, flour, orange and lemon zests and vanilla untilsmooth. Add the eggs and yokes, beating in one at a time, and finally the whipping cream.
Pour the mixture into the prepared springform pan and bake for 10 minutes oruntil the top of the cake turns golden brown. Reduce oven temperature to200-225° F 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.
Makes 1 LARGE cheesecake.