Aunt Barbie's Cheese Cake

Author: Barbra Wilson

Ingredients

• Crust
  • $1\frac{1}{2}$ cups graham cracker crumbs
  • $\frac{1}{8}$ teaspoon cinnamon
  • $\frac{1}{4}$ cup granulated sugar
  • $\frac{1}{3}$ cup soft butter or margarine
• Filling
  • $1\frac{3}{4}$ cups granulated sugar
  • $8$ tablespoons flour
  • $\frac{3}{4}$ teaspoon salt
  • $\frac{3}{4}$ teaspoon grated orange rind
  • $\frac{3}{4}$ teaspoon grated lemon rind
  • $5$ ($8$ ounces) packages cream cheese
  • $6$ eggs
  • $\frac{1}{2}$ cup heavy cream
  • $\frac{1}{4}$ teaspoon vanilla
• Topping
  • $\frac{1}{2}$ pint ($1$ cup) cultured sour cream
  • $\frac{1}{4}$ cup slivered almonds

Instructions

• Mix flour, sugar, salt, orange, and lemon rinds.
• Gradually blend in cream cheese.
• Beat until smooth and light.
• Add eggs, one at a time, beating well after each addition.
• Blend cream and vanilla into batter.
• Turn into prepared pan.
• Bake in $325°$ oven for $60$ to $70$ minutes or until set.
• Remove from oven and reset oven to $450°$.
• Spread sour cream on hot cake and sprinkle with almonds.
• Return to oven for $5$ minutes. Remove to cooling rack.
• Chill before removing from pan. Makes $12$ to $14$ servings.