| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
8 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Cream cheese,room temp |
| 1 3/4 |
c |
Granulated sugar |
| 3 |
tb |
All-purpose flour |
| 1 |
|
Zest of 1 lemon |
| 1 |
|
Zest of 1 orange |
| 1/4 |
ts |
Vanilla extract |
| 5 |
|
Eggs |
| 2 |
|
Additional egg yokes |
| 1/4 |
c |
Whipping cream |
INSTRUCTIONS
Use a 9-inch springform
pan lined generously with butter and patted with graham cracker crumbs
Heat oven to 500 degrees. Prepare springform pan. With and electric
beater, mix the cheese, sugar, flour, orange and lemon zests and vanilla
until smooth. Add the eggs and yokes, beating in one at a time, and finally
the cream.
Pour the mixture into the prepared springform pan and bake for 10 minutes
or until the top of the cake turns golden brown. Reduce oven temperature to
200-225 and bake for one hour longer.
Remove cake from oven and cool on a rack until it reaches room temperature.
Then release the sides of the pan. Do not remove the bottom of the pan.
Place cake on a platter. Top with fruit or glaze, if desired, and serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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