• Servings: 8 - 10
• 3 pkg. cream cheese, room temperature (8 oz each)
• 2 cups sour cream
• 1 cup sugar
• 2 T. flour
• 5 eggs
• 1 t. vanilla
• 3 t. lemon juice
• 1 T. grated orange peel
• 2 t. grated lemon peel

1. Combine all ingredients in large bowl of mixer and beat for 4 minutes at medium speed or until mixture is thoroughly blended.
2. Pour mixture into an ungreased 10" springform pan and bake in a 325 oven for about 1 hour and 10 minutes or until a cake tester inserted 1" off center comes out clean.
3. Allow to cool and refrigerate.
4. Serve with fresh strawberries glazed with currant jelly or with frozen raspberries in syrup, thawed.
5. Currant Jelly Glaze:
6. In a pan, melt 1/2 cup currant jelly and cook it for 1 minute.

I call this a California cheesecake only because of the wonderful hint of orange and lemon in the filling. It is very delicious and the texture is creamy and dreamy. As it does not have a crust, it is exceedingly light and a good choice for dessert after a hardy meal.