1 9-inch springform pan lined
-with a prebaked pastry
-crust
5 pk (8-oz) cream cheese; at room
-temperature
1 3/4 c Sugar
3 tb All-purpose flour
1 Lemon; grated rind (colored
-part only) of
1 Orange; grated rind (colored
-part only) of
1/4 ts Pure vanilla extract
5 Whole eggs
2 Egg yolks
1/4 c Whipping cream
Fresh fruit for garnish
From: japlady@nwu.edu (Rebecca Radnor)
Date: Fri, 9 Dec 1994 19:01:01 GMT
While this recipe suggests you use a prebaked pastry crust, a cookie crust
is just as wonderful.
1. Heat the oven to 500 degrees. With an electric mixer, beat the cream
cheese, sugar, flour, rinds and vanilla until smooth. Add the eggs and
yolks one at a time until combined. Add the cream and beat until just
combined.
2. Pour into the prepared springform pan. Bake 10 minutes at 500 degrees
and reduce the temperature to 200 degrees; bake until set, 1 hour longer.
3. Remove the cake from the oven and cool to room temperature on a rack.
Run a knife between the pan and the crust and remove the pan sides. Do not
remove the pan bottom. The cake may be eaten at room temperature or
chilled. Top with fruit and serve.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
14 Servings