Citrus cheesecake

16 servings

Ingredients

Quantity Ingredient
1 cup All-purpose flour
¼ cup Sugar
1 teaspoon Lemon peel -- grated
½ teaspoon Vanilla extract
1 each Egg yolk
¼ cup Butter -- softened
Filling:
5 packs Cream cheese -- softened 8
ounce Each
1¾ cup Sugar
3 tablespoons All-purpose flour
1½ teaspoon Lemon peel -- grated
1½ teaspoon Orange peel -- grated
¼ teaspoon Vanilla extract
5 eaches Eggs
2 eaches Egg yolk
¼ cup Whipped cream
Topping
1½ cup Sour cream -- 12 oz
3 tablespoons Sugar
1 teaspoon Vanilla extract

Directions

In a bowl, combine flour, sugar, peel and vanilla. Make well; add yolk and butter. Mix with hands until ball is formed. Wrap with plastic wrap; chill at least 1 hr. Grease bottom and sides of a 9 in.

spring-form pan. Remove sides. Divide dough in half. Between waxed paper, roll half of dough to fitted bottom of pan. Peel off top paper; invert dough onto bottom of pan. Remove paper; trim dough to fit pan. Bake 400 deg. for 6 to 8 min. or until lightly browned. Cool Divide remaining dough into thirds. Fold a piece of waxed paper in half; place one-third inside folded paper. Roll dough into 9 1/2x2½ strip. Trim and patch as needed. Repeat with remaining dough to make two more strips. Tear away top layer of paper from strips. Put together pan with crust on bottom. Fit dough strips to side of pan, overlapping ends. Press ends of dough together; press sides of dough to bottom crust to seal. Chill. Beat cream cheese, sugar, flour, peels and vanilla until mixed. Pour into crust. Bake at 500 deg. for 10 min. Reduce heat 250 deg. bake 1 hr. Cool slightly. Combine topping ingredients; spread over cake. Chill overnight. Yield: 12 to 16 servings.

Recipe By : Taste Of Home

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