Summer Breeze Cheesecake

Debbie Hoggan

By
@smilingchef

This is a real favorite with our customers, family and friends!


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Rating:

Comments:

Serves:

8

Prep:

2 Hr

Cook:

1 Hr 20 Min

Ingredients

1 c
graham cracker crumbs
2 1/2 Tbsp
tablespoons unsalted butter
1 1/2 Tbsp
white granulated sugar
2 1/2 lb
cream cheese, softened
1 1/2 c
white granulated sugar
1
lemon, (zest of the peel)
1
orange, (zest of the peel)
1/2 tsp
vanilla extract (i prefer pure)
3 Tbsp
white all-purpose flour
5
eggs
2
egg yolks
1/2 c
sour cream
(sauce of choice)

Directions Step-By-Step

1
Preheat oven to 375°
Butter the bottom of a 9“ spring form pan. In a mixing bowl, combine graham cracker crumbs, butter and sugar and mix well. Press onto bottom of spring form pan and bake until golden, about 8 minutes. Set aside to cool. When completely cooled, butter the sides of the pan.
Increase oven temperature to 500°
In a large mixing bowl with an electric mixer, combine cream cheese, sugar, zests and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream and mix until smooth. Pour mixture into prepared pan and bake for 12 minutes.
Reduce oven temperature to 200°
Bake for 1 hour more.
Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving.
To serve, top with sauce of choice.
Slice with a knife dipped in hot water and wiped with a clean cloth, and serve.

About this Recipe

Course/Dish: Cakes