Recipe By : Good Housekeeping, March, 1992
Serving Size : 20 Preparation Time :0:00
Categories : Desserts Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pastry:
1 1/4 c All-purpose flour
3/4 c Butter -- softened
1/4 c Sugar
1 lg Egg yolk
1 sm Lemon -- grated peel of
Filling:
40 oz Cream cheese (5 pkg) -- softened
1 3/4 c Sugar
5 lg Eggs
1/4 c Milk
3 tb All-purpose flour
2 lg Egg yolks
1 sm Lemon -- grated peel of
First prepare pastry dough: In large bowl, with mixer at low speed,
beat flour, butter, sugar, egg yolk, and grated lemon peel until well
mixed. Shape dough into ball; wrap with plastic wrap and refrigerate
1 hour.
Preheat oven to 400 degrees F. Press 1/3 of dough onto bottom of
10x2-1/2" springform pan; keep remaining dough refrigerated.
Bake crust 8 minutes ot until golden; cool in pan on wire rack. Turn
oven control to 475 degrees F.
While crust is cooling, prepare filling: In large bowl, with mixer at
medium speed, beat cream cheese just until smooth; slowly beat in
sugar, scraping bowl often with rubber spatula. Add eggs, milk,
flour, egg yolks, and lemon peel; beat 5 minutes, occasionally
scraping bowl.
Press remaining dough around sides of pan to within 1" of top. Pour
cream cheese mixture into crust.
Bake cheesecake 12 minutes. Turn oven control to 300 degrees F; bake
35 minutes longer. Turn off oven; let cheesecake remain in oven
30 minutes.
Remove cheesecake from oven; cool completelty in pan on wire rack.
Cover and refrigerate at least 4 hours or until well chilled.
When cheesecake is firm, with spatula, loosen pan side from
cheesecake and remove loosen cake from pan bottom; slide onto serving
plate.
