Preheat oven 350*
9” Springloaded Cheesecake pan -greased or sprayed
8 oz Graham Cracker Crumbs – I buy crumbs that are pre ground in the baking aisle.
1 stick Butter-melted
½ cup Sugar
¼ teaspoon plus a pinch of Salt
Zest of an Orange
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. Crust will go all the way up sides of pan , its a deep cheesecake.
Bake for 15 minutes.
5 8 oz. packages Cream Cheese-Room temp
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
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.
Slice Cheesecake, pour berries over top and enjoy .