Cheesecake

5 pkgs (8oz ea) Cream Cheese (room temp)
1 ¾    C  Sugar
3 Tbs  Flour
2 Tsp  Lemon Zest
1 ½ Tsp  Orange Zest
¼ Tsp  Vanilla Extract
5  Eggs  +  2  Egg Yolks (room temp)
¼ C  Heavy Cream (room temp)

Preheat oven 350 °.  In a large mixer bowl w/ the paddle attachment; blend cheese, sugar, flour, zests, vanilla at high speed.  At medium speed mix in eggs & yolks 1 at a time, mixing until smooth, occasionally scraping the bowl w/ a spatula.  Mix in cream.  Pour into prepped muffin pans, about 3/4 full.  Bake at 350° for 25 min. or until a toothpick test is clean.

***(For full cheesecake, using a spring form pan; preheat oven to 500°, pour the cheesecake mixture into prepped spring form and bake for 10 min.  Lower heat to 250°, bake for another hour.  Remove to cooling rack and let cool for 2 hours)

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