This is my very favorite cheesecake because it has a little citrus zing. It does contain a little flour, unlike my other basic cheesecake recipe which will work for the gluten free. I’m not allowed to attend Christmas Eve dinner without this exact cheesecake. I’ve tried. It did not go over well.
Crust:
1-1/4 c graham cracker crumbs
1/4 c sugar
1/3 c melted butter
Mix and press into the bottom of a 9 inch springform pan
Filling:
5 packages of cream cheese, softened (8oz packages)
1-3/4 c sugar
3 Tbsp flour
2 tsp grated lemon peel
1-1/2 tsp grated orange peel (or you can substitute another tsp of lemon peel)
1/4 tsp vanilla extract
5 large eggs, room temp
2 egg yolks
1/4 c heavy cream
Preheat the oven to 450 degrees.
Beat all the filling ingredients together until smooth. I use a food processor or an immersion blender. Pout into the pan and bake 10 minutes at 450 degrees. Lower the heat to 250 degrees and bake 1 hour longer. Remove from the oven and immediately run a tiny, thin bladed knife around the edges to help prevent cracking. (See my other cheesecake recipe.) Place on a baking rack to cool. Chill well, at least 3 hours before serving, preferably overnight.