CHEESECAKE
serves 12
5 eight ounce cream cheeses, room temp
1/4 t vanilla
1 3/4 cups sugar
5 eggs
3 T flour
2 egg yolks
1 1/2 t fine grated orange peel
1/4 cup fine pound cake crumbs
1 1/2 t fine grated lemon peel
1/4 cup whipping cream
fresh berries
Preheat oven to 475 degrees. Butter the sides and the bottom of a nine inch springform pan. Lightly dust with pound cake crumbs.
In a heavy duty mixer blend together the cheese, sugar, flour, grated peels and vanilla until smooth. Add the eggs one at a time, mixing well on low speed until everything is very combined. Mix in the cream very thoroughly. The peels sometimes stick to the beaters so be sure to scrape them down if necessary.
Turn cheesecake mixture into the springform pan and bake for 15 minutes. Reduce heat to 250 degrees and bake for 1 hour. The cheesecake might crack- but no problem as you can invert it after its completely cooled.
Cool completely in the pan with the sides left on. When cool, cover with foil and refrigerate in the pan for at least 6 hours. I usually make it the day before serving.
To serve, remove the sides and place on a round plate ( if it’s cracked invert it) Use plain flavored dental floss to cut the cake- going all the way across and down to the bottom and pull it out from the bottom. Repeat- use new floss if it gets too gummed up- for a cleaner cut.
Serve with a fresh raspberry coulis and a few fresh raspberries or edible flowers, such as violas.
