Ingredients

The following ingredients have 16 Servings
  • 1 cup all-purpose flour*
  • 1/2 cup butter or margarine, softened
  • 1/4 cup sugar
  • 1 large egg yolk
  • 5 packages (8 oz each) cream cheese, softened
  • 1 3/4 cups sugar
  • 3 tablespoons all-purpose flour*
  • 1 tablespoon grated orange peel, if desired
  • 1 tablespoon grated lemon peel, if desired
  • 1/4 teaspoon salt
  • 5 large eggs
  • 2 large egg yolks
  • 1 cup whipping (heavy) cream
  • 1/3 cup slivered almonds, toasted, or fresh fruit, if desired

Instruction

  • Heat oven to 400°F. Lightly grease 9-inch springform pan with shortening; remove bottom. In medium bowl, mix all crust ingredients with fork until dough forms; gather into a ball. Press one-third of the dough evenly on bottom of pan. Place on cookie sheet. Bake 8 to 10 minutes or until light golden brown; cool. Assemble bottom and side of pan; secure side. Press remaining dough 2 inches up side of pan.
  • Increase oven temperature to 450°F.
  • In large bowl, beat cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, the orange peel, lemon peel and salt with electric mixer on medium speed about 1 minute or until smooth. Beat in eggs, egg yolks and 1/4 cup of the whipping cream on low speed until well blended. Pour into crust.
  • Bake 15 minutes.
  • Reduce oven temperature to 200°F. Bake 1 hour longer. Cheesecake may not appear to be done, but if a small area in the center seems soft, it will become firm as cheesecake cools. (Do not insert a knife to test for doneness because the hole could cause cheesecake to crack.) Turn off oven; leave cheesecake in oven 30 minutes longer. Remove from oven and cool in pan on wire rack away from drafts 30 minutes.
  • Without releasing or removing side of pan, run metal spatula carefully along side of cheesecake to loosen. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 9 hours but no longer than 48 hours.
  • Run metal spatula along side of cheesecake to loosen again. Remove side of pan; leave cheesecake on pan bottom to serve. In chilled small bowl, beat remaining 3/4 cup whipping cream with electric mixer on high speed until stiff. Spread whipped cream over top of cheesecake. Decorate with almonds. Store covered in refrigerator.