Citrus Cheesecake with Berries

Ingredients

• 1 cup flour all-purpose
• 0.5 cup butter softened
• 0.3 cup sugar 
• 1 tablespoon lemon zest grated
• 1  egg yolk 
• 40 oz cream cheese softened
• 1.8 cups sugar 
• 3 tablespoons flour all-purpose
• 1 tablespoon orange zest grated
• 1 tablespoon lemon zest grated
• 0.3 teaspoon salt 
• 5  eggs 
• 2  egg yolk 
• 0.3 cup whipping cream 
• 0.8 cup whipping cream 
• 0.5 cup raspberries fresh

Equipment

• bowl
• frying pan
• oven
• knife
• wire rack
• hand mixer
• springform pan

Directions

1. Move oven rack to lowest position.
2. 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.
3. Bake 8 to 10 minutes or until light golden brown.
4. 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.
5. Pour into baked crust (pan will be full).
6. Bake 20 minutes.
7. Reduce oven temperature to 300°F.
8. 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.
9. 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.
10. 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.
11. Spread whipped cream over top of cheesecake.
12. Garnish with raspberries. Store in refrigerator.