Shelly's Recipe

TAVERN ON THE GREEN CHEESECAKE

Category: Cheesecake

Crust:
1 cup graham cracker crumbs
1 tbsp sugar
1 1/4 tbsp melted butter

Cake:
1 lb cream cheese
1 cup sugar
1/4 tsp salt
2 cups sour cream
5 egg yolks
1/4 cup heavy cream
1/2 cup milk
1 tbl lemon zest
1 tbl orange zest

Preheat oven to 300. In medium bowl combine crumbs, sugar and butter. Mix well. Butter a 10 inch cake pan. Spread mixture evenly over the bottom. Refrigerate cake pan while cake is being prepared.

Mix the cream cheese, sugar, salt and sour cream. When cream cheese mixture is smooth, add the egg yolks, one at a time. Then add the heavy cream and milk. Stir in the lemon and orange zest. Mix until smooth.

Remove cake pan from the refrigerator. Pour the mixture into the prepared 10 inch pan. Set in a larger pan and surround with one inch of very hot water. Bake for 45 minutes to 1 hour. Cool. Refrigerate at least 3-4 hours before serving. Serves 6-8