Citrus cheesecake
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Citrus cheesecake
  Citrus    Cheesecakes  
Last updated 6/12/2012 12:58:26 AM. Recipe ID 21208. Report a problem with this recipe.
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      Title: Citrus cheesecake
 Categories: Toohot
      Yield: 4 Servings
 
    1/2 c  Slivered almonds, toasted
           (see Note)
  2 1/2 lb Cream cheese, softened
      3 tb All purpose flour
  1 1/2 c  Sugar
           Grated zest of 1 lemon
           Grated zest of 2 oranges
      5    Eggs
      2    Egg yolks
    1/2 ts Vanilla extract
      1 c  Sour cream, for garnish
           (optional)
           Thinly sliced kumquats, for
           Garnish (optional)
 
  Preheat the oven to 325 degrees.  Butter a inch round cake pan. Coat
  the bottom and sides with the toasted almonds.
  
  In a large bowl, beat the cream cheese with an electric mixer at low
  speed until soft and smooth, about 1 minute.  Combine the flour and
  sugar in another bowl and then add to the beaten cream cheese.  Mix
  well, scraping down the sides of the bowl occasionally.  Beat in the
  grated citrus zests. Add the eggs, egg yolks and vanilla extract. Mix
  thoroughly, frequently scraping down the sides of the bowl, until the
  batter is perfectly smooth.
  
  Pour the batter into the prepared pan, tapping the bottom on a
  counter four or five times to eliminate air pockets.  Place the cake
  pan inside a large roasting pan and pour in hot tap water until it
  reaches halfway up the sides of the cake pan.  Bake 1 hour, or until
  the center feels firm when pressed.  Immediately remove the cake pan
  from the larger pan and set aside to cool on a rack.  Refrigerate 4
  to 6 hours or overnight.
  
  To serve, place the pan over a low burner for about 1 minute to melt
  the butter.  Invert onto a plate and then invert again onto a serving
  platter so the nuts are on the bottom.  To garnish, if desired,
  spread the sour cream evenly over the top and then cover the top with
  rows of thinly sliced kumquats.
  
  Yield: 8 to 10 servings
  
  Note:  To toast almonds, preheat the oven to 350 degrees.  Spread the
  almonds on a cookie sheet and toast in the oven until golden, about 15
  minutes.  Set aside to cool.
  
  




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Recipe ID 21208 (Apr 03, 2005)

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