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1 1/3 cups sugar 3 tablespoon all-purpose flour Finely grated zest of 1 orange Finely grated zest of 1 lemon 5 large eggs 2 large egg yolks (save whites for later) ˝ teaspoon vanilla Crumb crust recipe 1 ˝ cups (5oz) finely ground graham crackers or cookies ,such as vanilla wafers. 5 tablespoons unsalted butter, melted 1/3 cup sugar 1/8 teaspoon salt. Stir together crust ingredients and press onto bottom and 1 inch up sides of buttered 24-centimeter spring form pan. Fill right away or chill up to 2 hours. Make crumb crust as directed in recipe. Preheat oven to 550 F. Beat together cream cheese, sugar, flour and zests with a electric mixer until smooth. Add and yolks, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions. In a separate bowl beat egg whites until stiff. Fold into cream cheese mixture. Put spring form pan with crust in shallow baking pan. Pour in 2 cups water. Pour filling into crust and bake in pan in middle of oven 12 minutes, or until puffed. Reduce temperature to 200 F and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is shaken) about 1 hour more. Run knife around top edge of cake to loosen and cool completely in spring pan on a rack. Chill cake, covered, at least 6 hours. Remove side of pan and transfer cake to plate Bring to room temperature before serving. * Editors note -This is the real deal N.Y. cheese cake rich and flavorful. A cheese cake lovers dream.
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