Cheese Cake is one of my most favorite desserts. When Andy and I started dating he made me this cheese cake for me and I knew he was a keeper. I like a plain cheese cake with NO Fru- Fru on top. This cheese cake is so rich and creamy and I love it.
1 ½ cups chocolate sandwich crumbs (Oreos) or graham crackers
2 ½ tablespoons unsalted butter, room temperature
1 tablespoon sugar, plus 1 ½ cups
5 blocks cream cheese, room temperature
1 lemon, zested
1 orange, zested
1 teaspoon vanilla extract
5 eggs, room temperature
2 egg yolks, room temperature
½ cup sour cream
Position rack in the middle of the oven and preheat the oven to 350 degrees. Finely grind cookies in food processor, add butter and 1 tablespoon sugar; blend until moist clumps form. Press crumb mixture onto the bottom of a buttered springform pan. Bake until set, 8 – 10 minutes. Cool the crust completely. In a mixer on medium speed combine cream cheese, 1 ½ cups sugar, zest of lemon and orange and vanilla. Mix until the cream cheese mixture is light and creamy. Add the flour to the cream cheese mixture and then add eggs and egg yolks one at a time. Mix well before adding another egg. After all eggs have been added, add sour cream and mix until smooth. Pour cheesecake batter into the prepared pan. Wrap pan in aluminum foil and place on a broiler pan. Add enough hot water to broiler pan until it is half way up the sides of the pan. Bake the cheese cake for 1 – 1 ½ hours or until cake is light brown and the middle jiggles. Remove from oven and allow cooling in the pan on a rack completely. Cover cheesecake with plastic wrap and refrigerate the cheese cake overnight. Remove spring form pan and serve.