THE BEST: CITRUS CHEESECAKE

I know, I know.

The idea of baking a cheesecake sounds a little intimidating.

I thought so too.

You guys...

 this recipe my sweet sister gave me is foolproof...after all...i made it...and it turned out. 

That's saying something.

The hardest part about this recipe is waiting for it to cool so you can eat it!

It is perfect. Sweet but tart. Creamy and smooth, but not too rich. 

Divine.

Preheat oven to 350

For the crust:

• 1 3⁄4 cups finely crushed vanilla wafers OR graham crackers

Stir together until well combined:

• 1⁄2 cup melted butter

Press crumb mixture evenly onto the bottom of a greased 9” springform pan.

For the filling:

In Kitchen Aid mixer, beat until smooth:

• 32 ounces softened cream cheese

• 3 tablespoons flour

• 1 cup sugar

Add one at a time, mixing well after each addition:

• 5 eggs

Stir in:

• 1/3 cup heavy cream

• 1 teaspoon finely shredded lemon peel

• 1 teaspoon finely shredded orange peel

• 1 teaspoon vanilla

Pour the cream cheese mixture over the crust. Bake for 15 minutes. Lower the oven temperature to 2000

for 80 minutes, or until the center no longer looks wet and shiny. Remove the cake from oven.

Stir together:

• 1 cup sour cream

• 2 tablespoons sugar

• 1⁄2 teaspoon vanilla

Spread over warm cheesecake and return to oven, baking for 15 more minutes.

Remove from oven and run a knife around the inside edge of the pan. 

DO NOT CHILL YET.

Set oven temperature to 350 again.

Stir together:

• 1 cup sour cream

• 1 tablespoon sugar

• 1 teaspoon vanilla

Spread over warm cheesecake and bake for an additional 15 minutes.

Chill, uncovered, overnight.

This cheesecake doesn't really need toppings because it is so damn good on its own.

That is a true test of a good cheesecake in my opinion.

You can also top with your favorite toppings.

I'm a sucker for a classic cherry topping...but there are so many options!