Preheat oven  180c /350f

9” Springloaded Cheesecake pan  -greased or sprayed

CRUST

• 8 oz Graham Cracker Crumbs
• 1 stick Butter-melted
• ½ cup Sugar
• ¼ teaspoon Sea Salt
• Zest of an Orange
• Spray or grease pan

In a small bowl , combine all ingredients and press into a greased cheesecake pan. Press crumbs into pan using a flat bottomed glass. It will help you get a uniform crust.

Bake for 15 minutes.

FILLING

• 5     8 oz. packages Cream Cheese
• 1 ½ Cups Sugar
• 3 tablespoons Flour
• Zest of one Orange
• Zest of one Lemon
• 5 eggs – beaten
• 2 egg yolks – beaten
• ¾ teaspoon Vanilla

Lower oven to 300*

Be mindful not to over mix these ingredients.

Take time to scrape down sides and the bottom of mixing bowl with a rubber spatula often , making sure to mix all of the cream cheese into the batter.

Beat Cream Cheese . Add Sugar , Flour, Zests. Add Eggs and Yolks in small increments until all is combined. Add Vanilla. Mix until combined.

Pour Cream Cheese mixture into baked crust .

Place cheesecake pan onto a cookie sheet incase of spillage during the baking process.

Bake for 1 hour or until wooden skewer or toothpick comes out clean. You may need another 10 minutes depending on the heat of your oven. If top gets too brown loosely lay a piece of foil onto the browned top.

Let cool completely before removing the spring pan.

Refrigerate before serving

BERRY TOPPING

1 pint Blueberries

1 pint Strawberries- quartered or chopped

2 teaspoons sugar

Juice of ½ Lemon

1 teaspoon Cornstarch

In a saucepan , combine all ingredients. Heat to a boil, cook for 2 more minutes. Cool.

To Serve

Slice Cheesecake,  pour berries over top and enjoy .