Citrus Cheesecake
- 1/2 cup slivered almonds, toasted (see Note)
- 2 1/2 pounds cream cheese, softened
- 3 tablespoons allpurpose flour
- 1 1/2 cups sugar
- Grated zest of 1 lemon
- Grated zest of 2 oranges
- 5 eggs
- 2 egg yolks
- 1/2 teaspoons vanilla extract
- 1 cup sour cream, for garnish (optional)
- Thinly sliced kumquats, for garnish (optional)
- Preheat the oven to 325 degrees.
- Butter a 9inch round cake pan.
- Coat the bottom and sides with the toasted almonds.
- In a large bowl, beat the cream cheese with an electric mixer at low speed until soft and smooth, about 1 minute.
- Combine the flour and sugar in another bowl and then add to the beaten cream cheese.
- Mix well, scraping down the sides of the bowl occasionally.
- Beat in the grated citrus zests.
- Add the eggs, egg yolks and vanilla extract.
- Mix thoroughly, frequently scraping down the sides of the bowl, until the batter is perfectly smooth.
- Pour the batter into the prepared pan, tapping the bottom on a counter four or five times to eliminate air pockets.
- Place the cake pan inside a large roasting pan and pour in hot tap water until it reaches halfway up the sides of the cake pan.
- Bake 1 hour, or until the center feels firm when pressed.
- Immediately remove the cake pan from the larger pan and set aside to cool on a rack.
- Refrigerate 4 to 6 hours or overnight.
- To serve, place the pan over a low burner for about 1 minute to melt the butter.
- Invert onto a plate and then invert again onto a serving platter so the nuts are on the bottom.
- To garnish, if desired, spread the sour cream evenly over the top and then cover the top with rows of thinly sliced kumquats.
- Note: To toast almonds, preheat the oven to 350 degrees.
- Spread the almonds on a cookie sheet and toast in the oven until golden, about 15 minutes.
- Set aside to cool.
slivered almonds, cream cheese, flour, sugar, lemon, oranges, eggs, egg yolks, vanilla, sour cream, kumquats
Taken from www.foodnetwork.com/recipes/citrus-cheesecake-recipe.html (may not work)