Servings: 12
Yield: 1 slice
Ingredients:
5 packages cream cheese (8 ounces each) softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
1 tablespoon orange peel, grated
1 tablespoon lemon peel, grated
1/4 teaspoon salt
5 whole egg
2 whole egg yolk
1/4 cup heavy whipping cream
3/4 cup heavy whipping cream
1/3 cup toasted almonds, slivered
1 cup all-purpose flour
1/2 cup butter, softened
1/4 cup sugar
1 tablespoon lemon peel, grated
1 each egg yolk
Instructions:
1. Preapre Lemon Crust
2. Heat Oven to 425 F and move oven rack to lowest position.
3. Lightly grease springform pan, 9X3 inches; remove bottom
4. Mix all crust ingredients together with hands.
5. Press 1/3 of mixture evenly on bottom of pan.
6. Place on cookie sheet and bake 8-10 minutes or until light golden brown and cool.
7. Assemble bottom and side of pan; secure side. Press remaining mixture all the way up side of the pan.
8. After preapreing lemon crust keep oven on at 425 F.
9. Beat cream cheese, sugar, flour, orange peel, lemon peel and salt in large bowl with electric mixer on medium speed about 1 minute or until smooth.
10. Beat in eggs, egg yolks and 1/4 cup whipping cream, beating on low speed until well blended.
11. Pour into baked crust and bake for 20 minutes.
12. Reduce oven temperature to 300 F and bake for 45 mintues longer or until center is set. (Do not insert a knoife because the hole could cause the cheesecake to crack)
13. Turn off oven and leave cheesecake in oven 15 minutes.
14. Cool in pan on wire rack additional 15 minutes.
15. Run metal spatula along sid eof cheesecake to loosen.
16. Refrigerate uncovered about 3 hours or until chilled; cover and continue regrigerating at least 9 hours but not longer than 48 hours.
17. Run metal spatula along side of cheesecake to loosen; remove side of pan.
18. Beat 3/4 cup whipping cream in chilled small bowl with electric mixer on high speed until stiff.
19. Spread whipped cream over top of cheesecake. Decorate with almonds.
20. Refrigerate any remaining dessert.
No comments:
Post a Comment