Citrus Cheesecake with Berries

 

1

cup Gold Medal® all-purpose flour

1/2

cup butter or margarine, softened

1/4

cup sugar

1

tablespoon grated lemon peel

1

egg yolk

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

1/2

cup fresh raspberries

• 1 Move oven rack to lowest position. Heat oven to 375°F. Lightly grease 10-inch springform pan. In medium bowl, mix all crust ingredients, using hands. Press one-third of mixture evenly on bottom of pan. Press remaining mixture halfway up side of pan. Bake 8 to 10 minutes or until light golden brown.
• 2 In large bowl, beat cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, the 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 (pan will be full). Bake 20 minutes.
• 3 Reduce oven temperature to 300°F. Bake about 35 minutes longer or until center is set. (Do not insert a knife because the hole could cause cheesecake to crack.) Turn off oven and leave cheesecake in oven 15 minutes. Cool in pan on cooling rack 15 minutes.
• 4 Run knife around 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 knife around side of pan to loosen cheesecake; carefully remove side of pan. 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. Garnish with raspberries. Store in refrigerator.