How to make it

  • Preheat oven to 550 degrees F.
  • Beat together cream cheese, sugar, flour, and zests with an electric mixer until smooth.
  • Add eggs and yolks, one at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
  • Put springform pan with crust in a shallow baking pan.
  • Pour filling into crust (springform pan will be completely full) and bake in a baking pan (to catch drips) in middle of oven 12 minutes, or until puffed.
  • Reduce temperature to 200 degrees F and continue baking until cake is mostly firm (center will stay slightly wobbly when pan in gently shaken), about 1 hour 45 minutes more.
  • Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack.
  • Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate.
  • Bring to room temperature before serving.
  • Cheesecake keeps, covered and chilled, 2 weeks.
  • Stir together crust ingredients and press into bottom and 1-inch up side of a buttered 24-centimeter springform pan.
  • Fill right away.

Reviews & Comments 6

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    " It was excellent "
    sunpuppy ate it and said...
    Got my five! I've made N.Y. Cheesecake and it's always a hit. Can't wait to try your recipe. Thanks for sharing!
    Was this review helpful? Yes Flag
    " It was excellent "
    berry ate it and said...
    Uhmmmmm........ not words for your Cheesecake, thanks... is yours that beautiful picture? ;-) Bye Mystic.
    Was this review helpful? Yes Flag
  • robertg 10 years ago
    looking forward to this one,thanks. chow
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  • wynnebaer 10 years ago
    Happy it's gonna rain tomorrow, I'm making cheesecake.:-) My family thanks you.
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  • organicmama 10 years ago
    I love cheesecake. I take mine straight! No fruits to ruin the flavor...
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  • trackwidow 10 years ago
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