Summer Breeze Cheesecake
1 cgraham cracker crumbs
2 1/2 Tbsptablespoons unsalted butter
1 1/2 Tbspwhite granulated sugar
2 1/2 lbcream cheese, softened
1 1/2 cwhite granulated sugar
1lemon, (zest of the peel)
1orange, (zest of the peel)
1/2 tspvanilla extract (i prefer pure)
3 Tbspwhite all-purpose flour
1/2 csour cream
·(sauce of choice)
How to Make Summer Breeze Cheesecake
- 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.