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  • 1 ¾ granulated sugar
  • 5 - 8 oz. packages of cream cheese at room temp
  • 9- inch springform pan lined with butter and patted with graham cracker crumbs
  • ¼ cup whipping cream
  • 2 additional egg yokes
  • 5 eggs
  • ¼ tsp. vanilla extract
  • Zest of 1 orange
  • Zest of 1 lemon
  • 3 Tbs. all-purpose flour


  • Heat oven to 500 degrees. Prepare springform pan. With and electric beater, mix the cheese, sugar, flour, orange and lemon zestÂ’s and vanilla until smooth. Add the eggs and yokes, beating in one at a time, and finally the cream. Pour the mixture into the prepared springform pan and bake for 10 minutes or until the top of the cake turns golden brown. Reduce oven temperature to 200-225 and bake for one hour longer. Remove cake from oven and cool on a rack until it reaches room temperature. Then release the sides of the pan. Do not remove the bottom of the pan. Place cake on a platter. Top with fruit or glaze, if desired, and serve.

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