2 1/2 lbs. cream cheese
1 3/4 c. granulated sugar
3 tbsp. all-purpose flour
1/4 tsp. salt
1/2 tsp. grated lemon rind
1/2 tsp. grated orange rind
2 egg yolks
5 lg. eggs
1/4 c. heavy cream
10 inch springform pan

Preheat oven to 475 degrees.

In large mixing bowl, beat the cream cheese until it is light and fluffy.

Mix in the sugar, flour and salt and continue beating until smooth.

Add the grated rinds, then the yolks and whole eggs, one at a time, beating after each until the mixture is thoroughly blended.

Stir in the heavy cream and mix only briefly. Pour mixture into the prepared crust and bake for 15 minutes at 475 degrees, then reduce the oven temperature to 200 degrees and continue to bake for another hour.

When the cake is done, turn off the oven and allow the cake to cool slowly for an additional hour. Remove the cake from the oven and cool to room temperature. Chill before serving.

Recommend shortbread crust and serving with any fresh berries.