New York Cheesecake (lighter recipe)

Move oven rack to lowest position. Heat oven to 425°F. Lightly grease side only of 9-inch springform pan with shortening.

In small bowl, mix graham cracker crumbs, margarine and 2 tablespoons sugar; press evenly on bottom of pan.

In large bowl, beat cream cheese, 1 3/4 cups sugar, the flour, orange peel, lemon peel and salt with electric mixer on medium speed about 1 minute or until smooth. Beat in egg product and egg yolks, beating on low speed until well blended. Pour over graham cracker mixture.

Bake 15 minutes.

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 wire rack away from drafts 30 minutes.

Without releasing or removing side of pan, run metal spatula along side of cheesecake to loosen. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 9 hours but no longer than 48 hours.

Run metal spatula along side of cheesecake to loosen again. Remove side of pan; leave cheesecake on pan bottom to serve. Serve with berries, if desired. Store covered in refrigerator.