- 1 crumb crust recipe, at the bottom of the page
- 5 (8-oz) packages cream cheese, softened
- 1 3/4 cups sugar
- 3 tablespoons all-purpose flour
- Finely grated zest of 1 orange
- Finely grated zest of 1 lemon
- 5 large eggs
- 2 large egg yolks
- 1/2 teaspoon vanilla
Make crumb crust as directed in separate recipe. Preheat oven to 550°F.
Beat together cream cheese, sugar, flour, and zests with an electric mixer until smooth. Add eggs and yolks, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
Put springform pan with crust in a shallow baking pan. Pour filling into crust (springform pan will be completely full) and bake in baking pan (to catch drips) in middle of oven 12 minutes, or until puffed. Reduce temperature to 200°F and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 hour more.
Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.
Crumb crust recipe
Ingredients
- 1 1/2 cups (5 oz) finely ground graham crackers or cookies such as chocolate or vanilla wafers or gingersnaps
- 5 tablespoons unsalted butter, melted
- 1/3 cup sugar
- 1/8 teaspoon salt
Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.
- I'll be honest and say that the 550F starting point freaked me out. It led to a slightly charred top - not pretty. I suggest starting it at 450F for the first 10-15 minutes, then down to 200 for about an hour and a half (it may take longer or shorter, keep checking your cheesecake!). After that, turn off the oven and let the cheesecake stay in there for an additional 30 minutes with the door closed. When the 30 mins have passed, crack open the oven door (leaving cheesecake in there) and leave in there for another 30 to 40 minutes. Doing that should result in a cheesecake with no cracks on top. It's ok if there is a crack, though! (these recommendations are for an electric oven...if you have gas, you might want to keep a closer eye and make your own call)
- The cheesecake will keep well for 2 weeks if you keep it covered and chilled.
