Tuesday, October 20, 2009

Cheese Cake Factory Cheesecake

Killer Cheesecake
I've never really made this recipe, but I have tried it and it's delicious! One of my coworkers tried to make it and said that hers over flowed. You might want to make two cheesecakes out of this recipe. I'm sure you'll be able to tell when you make it and see how much batter you end up with.


2.5 lbs of cream cheese at room temperature
1 3/4 sugar
3 tbsp all-purpose flour
zest of 1 lemon
zest of 1 orange
1/4 tsp vanilla extract
5 eggs
2 additional egg yokes
1/4 c whipping cream
9-inch springform pan lined generously with butter and patted with graham cracker crumbs


Heat oven to 500 degrees. Prepare springform pan. With an electric beater, mix the cheese, sugar, flour orange and lemon zests and vanilla until smooth. Add the eggs and yokes, beating in one at a time, and finally the cream.

Pour the mixture into the prepared springform pan and bake for 10 minutes or until the top of the cake turns golden brown. Reduce oven temperature to 200-225 and bake for one hour longer.

Remove cake form oven and cool on a rack until it reaches room temperature. Then release the sides of the pan. Do not remove the bottom of the pan. Place cake on a platter. Top with fruit or glaze, if desired, and serve.

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