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| 1 | cup Gold Medal® all-purpose flour |
| 1/2 | cup butter or margarine, softened |
| 1/4 | cup sugar |
| 1 | egg yolk |
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| 5 | packages (8 oz each) cream cheese, softened |
| 1 3/4 | cups sugar |
| 3 | tablespoons Gold Medal® all-purpose flour |
| 1 | tablespoon grated orange peel |
| 1 | tablespoon grated lemon peel |
| 1/4 | teaspoon salt |
| 5 | eggs |
| 2 | egg yolks |
| 1/4 | cup whipping cream |
| 3/4 | cup whipping cream |
| 1/3 | cup slivered almonds, toasted, if desired |
| 1. | Heat oven to 400°F. Lightly grease 9-inch springform pan with shortening; remove bottom. In medium bowl, mix all crust ingredients with fork until dough forms; gather into a ball. Press one-third of the dough evenly on bottom of pan. Place on cookie sheet. Bake 8 to 10 minutes or until light golden brown; cool. Assemble bottom and side of pan; secure side. Press remaining dough 2 inches up side of pan. |
| 2. | Increase oven temperature to 475°F. In large bowl, beat cream cheese, sugar, flour, orange peel, lemon peel and salt with electric mixer on medium speed about 1 minute or until smooth. Beat in eggs, 2 egg yolks and 1/4 cup whipping cream, beating on low speed until well blended. Pour into baked crust. Bake 15 minutes. |
| 3. | Reduce oven temperature to 200°F. Bake 1 hour longer. Cheesecake may not appear to be done, but if a small area in the center seems soft, it will become firm as cheesecake cools. (Do not insert a knife to test for doneness because the hole could cause cheesecake to crack.) Turn off oven; leave cheesecake in oven 30 minutes longer. Remove from oven and cool in pan on cooling rack away from drafts 30 minutes. |
| 4. | Without releasing or removing side of pan, run metal spatula carefully along side of pan to loosen cheesecake. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 9 hours but no longer than 48 hours. |
| 5. | Run metal spatula along side of pan to loosen cheesecake again. Remove side of pan; leave cheesecake on pan bottom to serve. In chilled small bowl, beat 3/4 cup whipping cream with electric mixer on high speed until stiff. Spread whipped cream over top of cheesecake. Decorate with almonds. Store covered in refrigerator. |
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| Refrigerate egg whites in a sealed container for up to 4 days. They make great fat-free additions to scrambles, omelets and other egg dishes. |
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| A collection of fresh berries and a few mint sprigs is a classic garnish. Or dress it up even more by drizzling with chocolate or caramel topping. |
Nutrition Information:
520 ( 340); 38g ( 22g, 1g); 215mg; 310mg; 35g ( 0g, 27g); 9g 30%; 0%; 8%; 8% 2 1/2 ; 0 ; 1 ; 6 2