Creamy NY Style Cheese Cake
Yield:     12

2 1/2 lbs    cream cheese at room temp
1 3/4 cup   granulated sugar
3 Tbs.        all-purpose flour
1/2 t            lemon zest
1/2 t            orange zest
1/4 t            vanilla extract
5                 eggs
2                 additional egg yolks
1/4 cup      whipping cream
9-inch        spring form pan lined generously with butter       
                   and patted with graham cracker crumbs

1.  Pre-heat the oven to 500 F. Prepare spring form pan by
greasing with butter and graham cracker.

2.  Place cream cheese, sugar, flour, orange, lemon zest and
vanilla extract in a bowl of an electric mixer on medium speed
until smooth.

3.  Add the eggs and yolks, to the mixture slowly, one at a
time the add the heavy cream.

4.  Pour the mixture into the prepared spring form pan and
bake in a water bath for 10 minutes or until the top of the cake
turns golden brown.

5.  Reduce oven temperature to 225 F, and bake for 60 min.

6.  Remove cake from oven and cool in a refrigerator.

7.  When cooled,  release the sides of the pan. Do not remove
the bottom of the pan. Place cake on a platter. Slice and
serve on a dessert plate with sliced fresh strawberries then
garnish with mango or raspberry coulis and fresh mint.
For The Distinctive Epicurean and Wine Enthusiast
Chef   & Vintner
Private Wine Society
Property of Swanky Wine Snob, LLC
Copyright, All rights reserved, 2010
Hosted by Yahoo!
Follow us > >