Instructions: With electric mixer, beat softened cream cheese, sugar, flour, and grated peels until smooth. Add eggs one at a time and beat until fluffy. Pour into crust in baking pan (see notes) Cover and bake in solar oven at 200 to 250 F. Bake 2 1/2 to 3 hours. The cheesecake will rise some, and a toothpick inserted into center of cake should come out clean. When done allow to cool uncovered, then un-mold. Serve well chilled, if desired, top with strawberries or whatever.

Notes: I use a small aluminum, square sided skillet that has been painted black with barbecue paint. The lid for the skillet is also painted black. Use a dark container with lid that is approx. 7 or 8 inches in diameter.

The crust is simple- Heavily butter the walls of the pan and cover generously with graham cracker crumbs. Pour the mixture into this. The cheesecake can be made without the crust if the pan is greased and floured.

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