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Ultimate Cheesecake
Crust
2 1/2 c Graham cracker crumbs
1/2 c Butter, melted
1/2 Sugar
Filling
5pk (8 oz size) cream cheese at room temperature
1 1/4 c Sugar
3 T All-purpose flour
2 t Grated lemon zest
1 1/2 Grated orange zest
1/4 Vanilla extract
5 lg Eggs
2 Egg yolks
1/4 c Heavy cream
1/4 c Sour cream
2 t Cornstarch
Preheat oven to 375F. Make crust: In medium bowl, using a
fork, toss crumbs with butter and sugar until moistened. Pour into 10" spring form pan. With fork, press mixture evenly over bottom and up side of pan.
Bake 5 minutes or until golden brown. Cool on wire rack.
Increase oven temperature to 450F.
Make filling: In large bowl of electric mixer, at high speed, beat cream cheese, sugar, flour, lemon zest, orange zest and vanilla until blended.
Beat in eggs and egg yolks one at a time; beat until smooth, scraping bowl with spatula occasionally. Beat in cream.
Pour filling into prepared pan. Bake 10 minutes. Lower oven temperature to 250F. Bake 1 hour longer or until center is set but not firm. Remove to rack; cool 2 hours. With back of
spoon, spread sour cream evenly over top of cake to within 1/2 inch of edge. Refrigerate 3 hours or overnight.
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