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5 pkg cream cheese, softened
1 3/4 cups sugar
3 tbls flour
1/4 tsp salt
Zest of one large lemon
Zest of one large orange
2 jumbo egg yokes
5 whole jumbo eggs
1/4 cup heavy whipping cream

Prepare crust in springform pan. Then preheat oven to 475 degrees.

In a large mixing bowl (preferably a stand mixer kind) beat cream cheese until light and fluffy. You'll have to start slower and ramp up the speed as it starts to mix. Add sugar, flour and salt, continue to beat on high. Add grated zests, then yokes and whole eggs. Beat until mix is thoroughly blended. Stir in heavy cream and mix very briefly.

Pour into crust and bake for 15 min at 475 degrees.

Reduce oven to 200 degrees and continue to bake for one full hour.

When cake is done, turn off oven and let cake cool slowly by placing a wooden spoon in the top of door so it is only open 2 inches or so. After another full hour, remove cake and place on rack to continue cooling. Keep away from drafts.

When fully cooled, cover with plastic wrap and refrigerate overnight.

When ready to serve, use table knife to slide around side of pan, then release spring and lift. Slice and enjoy!





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