***Filling:***
~2 pounds cream cheese- at room temperature
~2 cups sugar
~1 cup sour cream
~6 large eggs, lightly beaten
~2 tablespoons vanilla paste or extract
~1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest
CRUST:Melt the butter, covered in the microwave, in a medium microwave safe bowl, or a saucepan.
Brush a 9-inch springform pan with some of the butter. Stir the remaining butter together with the crumbs,
sugar, and salt. Press the crumb mixture over the bottom of the pan, taking care to get the crust evenly
into the edges. Bake until golden brown, 15 to 18 minutes. Cool. Wrap the bottom and up the sides of the
pan with foil and put in a roasting pan.
FILLING:Beat the cream cheese on medium speed with a hand-held mixer until smooth. Add 1 1/4 cups
sugar and beat just until light and fluffy, scraping the sides of the bowl and beaters as needed. Slowly
beat in 3/4 cup sour cream, then eggs, 1 tablespoon vanilla and both citrus zests; take care not to over
whip. Pour into the cooled crust.
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