Ingredients
1 cup HONEY MAID Graham Cracker Crumbs
1/3 cup firmly packed brown sugar
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup granulated sugar
2 Tbsp. flour
1 tsp. vanilla
4 eggs
Method
Sources
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Recipe1M+
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Digital pH meter for fermentation monitoring, acid levels
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Digital pH meter for fermentation monitoring, acid levels
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
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preheat oven to 325f if using a silver 9-inch springform pan (or to 300f if using a dark nonstick 9-inch springform pan). mix crumbs, brown sugar and butter; press firmly onto bottom of pan. bake 10 minutes. beat cream cheese, granulated sugar, flour and vanilla with electric mixer on medium speed until well blended. blend in peels and juices. add eggs, 1 at a time, mixing on low speed after each addition just until blended. pour over crust. bake 1 hour and 5 minutes or until center is almost set. run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. refrigerate 4 hours or overnight. store leftover cheesecake in refrigerator.