Citrus Cheesecake

By TrayH

Here's the perfect cheesecake for spring or for a special gathering anytime of year! The rich, cookie-like crust and creamy filling make the zesty, citrus taste a wonderful surprise. This dessert takes time to prepare, but one bite will tell you it's worth it!

Ingredients

• For the CRUST:
• 1/2 cup butter, softened
• 1/3 cup sugar
• 1 egg yolk
• 1/2 teaspoon vanilla extract
• 1-1/4 cups all-purpose flour
• 1 teaspoon grated lemon peel
• For the FILLING:
• 5 packages (8 ounces each) cream cheese, softened
• 1-3/4 cups sugar
• 3 tablespoons all-purpose flour
• 1-1/2 teaspoons grated lemon peel
• 1-1/2 teaspoons grated orange peel
• 1/4 teaspoon vanilla extract
• 5 eggs, lightly beaten
• 2 egg yolks, lightly beaten
• 1/4 cup heavy whipping cream
• For the TOPPING:
• 1-1/2 cups (about 12 ounces) sour cream
• 3 tablespoons sugar
• 1 teaspoon vanilla extract

Details

Adapted from tasteofhome.com

Preparation

Step 1

* In a large bowl, cream butter and sugar until light and fluffy.

* Beat in egg yolk and vanilla.

* Combine flour and lemon peel; gradually add to creamed mixture.

* Mix until dough forms a ball and pulls away from the sides of the bowl.

* Divide dough in half; cover and refrigerate for 1 hour or until easy to handle.

* Remove sides of a 9-in. springform pan. Grease bottom.

* Between waxed paper, roll half the dough to fit bottom of pan.

* Peel off top paper; invert dough onto bottom of pan.

* Remove paper and trim dough to fit pan.

* Place on a baking sheet and Bake at 400° for 6-8 minutes or until light browned.

* Cool completely on a wire rack.

* Attach sides of the pan and grease sides.

* Pat remaining dough 1-1/2 in. up sides of pan, pressing dough to bottom crust to seal.

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* For filling, in another large bowl, beat the cream cheese, sugar, flour, peels and vanilla until smooth.

* Add eggs and yolks; beat on low speed just until combined.

* Stir in cream just until combined.

* Pour into crust.

* Return pan to baking sheet.

* Bake at 400° for 10 minutes.

* Reduce heat to 325°; bake 55-65 minutes or until center is almost set.

* Cool on a wire rack for 10 minutes.

* Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

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* Combine topping ingredients and spread over cheesecake.

* Refrigerate overnight.