| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
July 1993 |
1 |
servings |
INGREDIENTS
| 28 |
|
Chocolate wafers; ground fine in a |
|
|
; blender or food |
|
|
; processor (about 1 |
|
|
; 1/2 cups crumbs) |
| 1 |
|
Stick unsalted butter; melted (1/2 cup) |
|
|
Four; (8-ounces) packages |
|
|
; cream cheese, |
|
|
; softened |
| 1 1/2 |
c |
Sugar |
| 2 |
tb |
All-purpose flour |
| 5 |
lg |
Eggs |
| 1/2 |
c |
Sour cream |
| 1 |
ts |
Freshly grated orange zest |
| 1 |
ts |
Freshly grated lemon zest |
| 1/2 |
ts |
Salt |
| 1 1/2 |
ts |
Vanilla |
| 1 1/2 |
c |
Raspberries; about |
| 1 1/2 |
c |
Blueberries; about |
INSTRUCTIONS
FOR THE CRUST
FOR THE FILLING
Make the crust:
In a bowl stir together the cookie crumbs and the butter until the mixture
is combined well and pat the mixture onto the bottom and 1/2 inch up the
side of a 9 1/2-inch springform pan. Chill the crust for 30 minutes.
Make the filling:
Preheat the oven to 325F. In a bowl with an electric mixer beat the cream
cheese until it is light and fluffy, add the sugar gradually, beating, and
beat the mixture until it is combined well. Beat in the flour, add the
eggs, 1 at a time, beating well after each addition, and beat in the sour
cream, the zests, the salt, and the vanilla, beating the filling until it
is combined well.
Pour the filling into the crust and bake the cheesecake in a foil-lined
shallow baking pan in the middle of the oven for 1 hour and 10 minutes.
(The cheesecake will not be completely set; it will set as it cools.) Turn
the oven off and let the cheesecake stand in the oven with the oven door
propped open about 6 inches until it is cooled completely and remove the
side of the pan.
Arrange the raspberries on top of the cheesecake in a star shape and
arrange the blueberries around the star to cover the top of the cheesecake.
Gourmet July 1993
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