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Title: Deluxe Cheesecake
Categories: Dessert Cheesecake
Yield: 20 Servings
| CRUST----- | ||
| 1 1/4 | c | Flour -- all-purpose |
| 3/4 | c | Butter -- softened-1 1/2 |
| Stick | ||
| 1/4 | c | Sugar |
| 1 | Egg yolk -- large | |
| Grated peel of 1 sm lemon | ||
| FILLING----- | ||
| 5 | pk | Cream cheese;softened -- ea 8 oz |
| 1 3/4 | c | Sugar |
| 5 | Eggs -- large | |
| 1/4 | c | Milk |
| 3 | tb | Flour -- all-purpose |
| 2 | Egg yolks -- large | |
| Grated peel of 1 sm lemon |
1. 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.
2. Preheat oven to 400-degrees. Press 1/3 of dough onto bottom of 10" x 2 1/2" springform pan; keep remaining dough refrigerated.
3. Bake crust 8 minutes ot until golden; cool in pan on wire rack. Turn oven control to 475-degrees.
4. 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 amd lemon peel; beat 5 minutes, occasionally scraping bowl.
5. Press remaining dough around sides of pan to within 1-inch of top. Pour cream cheese mixture into crust.
6. Bake cheesecake 12 minutes. Turn oven control to 300-degrees; bake 35 minutes longer. Turn off oven; let cheesecake remain in oven 30 minutes.
7. Remove cheesecake from oven; cool completelty in pan on wire rack. Cover and refrigerate at least 4 hours or intil well chilled.
8. When cheesecake is firm, with spatula, loosen pan side from cheesecake and remove loosen cake from pan bottom; slide onto serving plate... Adapted from March 1992, Good Housekeeping...
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