Real Recipes From Real Home Cooks ®

summer breeze cheesecake

(2 ratings)
Recipe by
Debbie Hoggan
Ogden, UT

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

(2 ratings)
yield 8 serving(s)
prep time 2 Hr
cook time 1 Hr 20 Min

Ingredients For summer breeze cheesecake

  • 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
  • 2
    egg yolks
  • 1/2 c
    sour cream
  • (sauce of choice)

How To Make summer breeze cheesecake

  • 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.

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