Cream Cheesecake With Cookie Crust
|For cookie dough crust|
|Cream cheese||40 Ounce (5 Packages, 8 Ounce Each)|
|Sugar||1 3⁄4 Cup (28 tbs)|
|Lemon||1 , rind grated|
|Orange||1⁄2 , rind grated|
|Heavy cream||1 Cup (16 tbs)|
Toasted chopped blanched almonds Make Crust.
Have ingredients except 3/4 cup cream at room temperature.
Beat cheese until fluffy.
Mix sugar, flour, and salt.
Gradually blend into cheese, keeping mixture smooth.
Add grated rinds.
Add eggs and egg yolks, one at a time, beating well after each addition.
Stir in 1/4 cup cream.
Turn into crust.
Bake in preheated very hot oven (475°F.) for 15 minutes.
Reduce heat to very slow (200° F.) and bake for 1 hour longer.
Turn off heat and let stand in oven for 15 minutes.
Remove from oven; cool.
This cake will shrink some.
Remove sides of pan.
Top with 3/4 cup cream, whipped, and the almonds.