Farmer Cheese Cheesecake

Directions

1. Make crumb crust as directed in separate recipe. Preheat oven to 550F.
2. Puree farmer cheese (or possibly cottage cheese) with sugar in a food processor till completely smooth. Then beat together cheese, sugar, flour, and zests with an electric mixer till smooth. Add in Large eggs and yolks, 1 at a time, then vanilla, beating on low speed till each ingredient is incorporated and scraping down bowl between additions.
3. Put springform pan with crust in a shallow baking pan. Pour filling into crust (springform pan will be completely full) and bake in baking pan (to catch drips) in middle of oven 12 min, or possibly till puffed. Reduce temperature to 200F and continue baking till cake is mostly hard (center will still be slightly wobbly when pan is gently shaken), about 1 hour more.
4. Run a knife around top edge of cake to loosen and cold completely in springform pan on a rack. Refrigeratecake, loosely covered, at least 6 hrs.
5. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.
6. Cooks' note:o Cheesecake keeps, covered and chilled, 2 weeks.