u continue to prepare the cheesecake.
Filling preparation:
erbaked once the cheesecake cooks. Set the
edium-low and add the eggs one at a time, beating
ream and lime juice. Add eggs one at a time, beating
ven to 350\u00b0F. Bake cheesecake shell for 10-12 mins
an-forced).
For the cheesecake filling, beat the cream cheese
Cheesecake:
Preheat oven to 150c. &
lectric mixer) until smooth; add eggs one at a time, blending
ugar together.
Add 3 eggs and reserved cake mix and
anilla until smooth. Beat in eggs, 1 at a time, until
ixer until blended.
Add eggs, one at a time, beating
CHEESECAKE:
Preheat oven to 275
rocessor until well-blended. Add eggs and beat well. Add remainder
Heat oven to 475\u00b0.
Beat cream cheese, sugar, salt, flour, orange peel, lemon peel and 2 of the eggs in a large bowl until smooth.
Continue beating, adding remaining eggs and egg yolk, 1 at a time.
Beat in 1/4 cup whipping cream on low speed.
Pour into crusts.
Bake 15 minutes.
Reduce oven temperature to 200\u00b0 and bake 1 hour.
Turn off oven; leave cheesecake in oven 15 minutes.
Cover and refrigerate at least 12 hours but no longer than 48 hours.
Cheesecake:
Combine 1st 3 ingredients;
our cream. Stir in beaten eggs, one third at a time
ugar with a mixer. Add eggs, one at a time, beating
hopped chocolate evenly over the cheesecake base when completely cool. Reduce
ntil well blended.
Add eggs, 1 at a time, mixing
hile you make the cheesecake filling.
For Cheesecake: In a separate