Recipe courtesy of Gourmet Magazine
Episode: Open House
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1 hr 45 min
30 min
1 hr 15 min
8 to 10 servings


Graham-cracker Crust:


Preheat oven to 550 degrees F.

Beat together cream cheese, sugar, flour, and zests with an electric mixer until smooth. Add eggs and yolks, one at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.

Put springform pan with crust in a shallow baking pan. Pour filling into crust (springform pan will be completely full) and bake in a baking pan (to catch drips) in middle of oven 12 minutes, or until puffed. Reduce temperature to 200 degrees F and continue baking until cake is mostly firm (center will stay slightly wobbly when pan in gently shaken), about 1 hour 45 minutes more.

Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving. Cheesecake keeps, covered and chilled, 2 weeks.

Graham-cracker Crust:

Stir together crust ingredients and press into bottom and 1-inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.;

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