Famous Lemon Cheesecake

Ingredients

French Pastry
40 ounces cream cheese, softened
1 3/4 cups sugar
3 tablespoons sifted flour
1 1/2 teaspoons grated lemon rind
1 1/2 teaspoons grated orange rind
1/4 teaspoon vanilla extract
5 Roberts Eggs
2 Roberts Egg Yolks
1/4 cup Roberts Whipping Cream

Preparation

Prepare French Pastry; form into a ball, wrap in waxed paper and refrigerate at least 1 hour. Remove one-third of dough; roll out directly on the bottom of a buttered 9 inch springform pan; trim dough even with edge. Bake at 400° for 8 to 10 minutes, or until nicely browned; cool. Separate remaining dough into thirds; roll each portion into a 2 1/2 inch wide strip. Press strips of dough to side of springform pan, joining ends of strips to line inside completely. Trim dough from top one-fourth of pan side; chill. Beat cream cheese until light with electric mixer; add sugar, flour, lemon rind, orange rind and vanilla extract. Add eggs and egg yolks, 1 at a time, beating well after each addition. Blend in whipping cream. Assemble springform pan; pour in filling. Bake at 500° for 10 minutes; reduce oven temperature to 250° and bake for 1 hour. Cool in pan; refrigerate at least 3 hours. Just before serving, remove side of springform pan. Serve plain or with a fruit sauce.

Yield: 16 servings