created: 2013-11-25 20:17:56
READ INSTRUCTIONS CAREFULLY BEFORE STARTING
CRUST: BLEND, 2 c. sifted all purple flour 1/2 c. sugar 2 t. grated lemon peel (found in spice aisle) 2 t. grated orange peel (same) 1 t. vanilla extract 2 egg YOLKS 1/2 c butter/ or regular margarine, softened FILLING 6 PKG. (8 OZ. ea.) cream cheese (softened) 2 c. sugar 3 T. flour 2 t. grated lemon peel 2 t. grated orange peel 2 T. lemon juice 1/2 t. vanilla extract 6 eggs PLUS 2 egg YOLKS Beat well then add: 1/4 c. heavy cream GREASE 9 IN. BY 3 IN. SPRINGFORM FAN MIX CRUST: COMBINE flour, sugar,orange and lemon peel and vanilla. Make a well in the center, place yolks and butter. Mix with fork. Finish mixing using fingers until smooth. Grease spring form pan. Pat crust into bottom of pan first. AND BAKE for 8 minutes or until golden brown. Let cool, then continue to press patting crust sides onto the springform pan. Se aside. FILLING: In large bowl, mix at high speed, cream cheese, sugar, flour, peels, lemon juice and vanilla. Beat in eggs and yolks ONE AT A TIME until smooth. When smooth, THEN add heavy cream. Pour filling into greased springform pan. BAKING: Heat oven to 400 degrees for 15 minutes ONLY. Then turn down to 350 degrees. Bake 1 hour or until knife inserted in center comes out clean. Let set in refrigerator overnight before putting glaze on. CHERRY GLAZE: 2 T sugar 4 t. cornstarch 1 Lg. 1 lb. can of Cherry Pie filling 2 T. Lemon juice 6 drops of red food coloring. Mix all ingred. in dble broiler, bring to boil then let cool Layer on top of cheesecake. NUM!!