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Ингредиенты
- 28 x Chocolate wafers, grnd
- Â Â Fine, about 1 1/2 c. crumb
- 1/2 c. Unsalted butter, melted
- 4 x 8-ounce pkgs. cream cheese
- 1Â 1/2 c. Sugar
- 2 Tbsp. Flour
- 5 lrg Large eggs
- 1/2 c. Lowfat sour cream
- 1 tsp Freshly grated orange zest
- 1 tsp Freshly grated lemon zest
- 1/2 tsp Salt
- 1Â 1/2 tsp Vanilla
- 1Â 1/2 c. Raspberries, approx
- 1Â 1/2 c. Blueberries, approx
Инструкции
- For the crust: In a bowl stir together the cookie crumbs and the butter till the mix is combined well, and pat the mix onto the bottom and 1/2 inch up the side of a 9 1/2 inch springform pan. Refrigeratethe crust for 30 min.
- For the Filling: Preheat the oven to 325F. In a bowl with an electric mixer beat cream cheese till it is light and fluffy. Add in the sugar gradually, beating, and beat till the mix is combined well. Beat in the flour, add in the Large eggs, 1 at a time and beating after each addition, and beat in the lowfat sour cream, the zests, salt and vanilla, beating the filling till it is combined well.
- Pour the filling into the crust and bake the cheesecake in a foil lined shallow baking pan in the middle of the oven for 1 hour and 10 min. The cake won't be completely set; it will set as it cools. Turn the oven off and let the cake stand in the oven with the oven door propped open about 6 inches till it is cooled completely. Refrigeratethe cheesecake, covered, overnight.
- Remove the sides of the pan. Arrange the raspberries in a star shape on the top of the cake, and arrange the blueberries around them to cover the rest of the cake.
