This is a very rich cheesecake that can be enjoyed with or without a topping. My favorite way to top it is with cherry pie filling and whipped cream dollops.
24 Karat Cheesecake
Crust:
1 C. graham cracker crumbs
1 1/2 T. butter, melted
1 1/2 T. sugar
Filling:
5 (8 oz.) packages cream cheese
1 1/2 C. sugar
2 t. grated orange peel
3 T. flour
1/2 t. pure vanilla extract
5 large eggs
2 large egg yolks
1/2 C. sour cream
Preheat oven to 375 degrees. Grease bottom and sides of a 9" springform pan.
For the crust, mix together crumbs, melted butter and sugar. Press mixture into bottom of pan and bake until golden; about 10 minutes. Cool on rack.
Increase oven temperature to 500 degrees. In a large bowl, beat cream cheese, sugar and orange peel at medium speed until creamy. Slowly beat in flour and vanilla; add eggs and yolks, one at a time, beating well after each addition. Add sour cream and beat until smooth. Pour into crust and bake for 20 minutes. Reduce heat to 250 degrees and bake for 1 hour longer. Turn off oven and let cake stand in oven with door ajar for 1 hour.
Top with fresh fruit, whipped topping or pie filling.
Serves 12.
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