Le Ruth's Cheese Cake

Chef Lawrence F. Leruth

2 cups sugar
¼ cup flour
3 lbs. cream cheese (room temperature)
6 eggs
2 yolks
1 grated lemon rind
1 grated orange rind
¼ cup half & half cream
1 ½ teaspoons Ronald Reginald's Pure Vanilla Extract

Preheat oven to 475 degrees. Grease pan generously with butter and line with graham crumbs. Sift flour and sugar into mixing bowl. With mixer running, add softened chunks of cheese. When all cheese is mixed into sugar, begin to add eggs slowly. Scrape bowl often to keep batter smooth. Then add orange, lemon, vanilla, and half & half cream.

Bake in 1" of water at 475 degrees for 15 minutes. Then reduce oven to 225 degrees for about 45 minutes to 1 hour. Depan when cold and chill well before serving. Good cheesecake is always better when served with fresh raspberries, strawberries, or blueberries.

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