New York Style Cheesecake
Source of Recipe
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2 8-ounce pkgs cream cheese, softened
1 3-ounce pkg cream cheese, softened
3/4 cup sugar
3 tablespoons flour
1 teaspoon freshly grated lemon peel
1/2 teaspoon freshly grated orange peel
3 eggs
crust
With electric mixer, beat softened cream cheese, sugar, flour and
grated peels until smooth. Add eggs, one at a time, and beat until
fluffy. Pour into baked crust in Bread 'n Cake Bake pan; cover.
Set inside Crock-Pot. Cover and cook on High setting for 2 l/2 to
3 hours. Remove pan and uncover. Allow to cool, then unmold on
serving plate. Serve well chilled; if desired, top with strawberries.
8 to 10 servings (for 3-1/2 or 5-quart Crock-Pot).
For crust: generously butter the Bread 'n Cake pan and then dust
with graham cracker crumbs.
This cheesecake may be prepared without the crust if the pan is
generously greased and floured.
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