Citrus Cheesecake
Citrus Cheesecake
1/2 cup silvered almonds, toasted
2 1/2 lbs softened cream cheese
3 Tbsp all purpose flour
1 1/2 cups sugar
1 lemon rind, grated
2 orange rinds, grated
5 eggs
2 egg yolks
1/2 tsp vanilla extract
1 cup sour cream
1 cup thin sliced kumquats
1. Preheat oven to 325 and butter a 9 inch round cake pan.
Coat the bottom and sides with the toasted almonds.
2. In a large bowl, beat cream cheese with an electric
mixer at low speed until smooth. Combine flour and
sugar in another bowl and add to cream cheese,
mix well. Mix in lemon and orange zests.
Add eggs, egg yols ad vanilla extract. Mix until smooth.
3. Pour batter into prepared pan and tap on hard surface
four times to ensure there are no air bubbles.
Place cake pan in a large roasting pan.
Pour in hot tap water until it reaches halfway up the side
of the cake pan. Bake 1 hour or until center is firm.
Remove from water and set aside to cool.
4. Refrigerate 4 - 6 hours or overnight.
5. Place the pan over a low burner for 1 minute to melt butter.
Invert onto plate and then invert onto serving dish so nuts
are on the bottom. Spread sour cream evenly over top.
Top with kumquat slices and serve.
1/2 cup silvered almonds, toasted
2 1/2 lbs softened cream cheese
3 Tbsp all purpose flour
1 1/2 cups sugar
1 lemon rind, grated
2 orange rinds, grated
5 eggs
2 egg yolks
1/2 tsp vanilla extract
1 cup sour cream
1 cup thin sliced kumquats
1. Preheat oven to 325 and butter a 9 inch round cake pan.
Coat the bottom and sides with the toasted almonds.
2. In a large bowl, beat cream cheese with an electric
mixer at low speed until smooth. Combine flour and
sugar in another bowl and add to cream cheese,
mix well. Mix in lemon and orange zests.
Add eggs, egg yols ad vanilla extract. Mix until smooth.
3. Pour batter into prepared pan and tap on hard surface
four times to ensure there are no air bubbles.
Place cake pan in a large roasting pan.
Pour in hot tap water until it reaches halfway up the side
of the cake pan. Bake 1 hour or until center is firm.
Remove from water and set aside to cool.
4. Refrigerate 4 -
Invert onto plate and then invert onto serving dish so nuts
are on the bottom. Spread sour cream evenly over top.
Top with kumquat slices and serve.
