Title: Spanish Cheesecake
Categories: Cake Cheese Cheesecake Dessert
Yield: 10 Servings
| CRUST |
| | | None |
| CHEESECAKE |
| 1 | lb | Cream Cheese |
| 2 | | Eggs; Large |
| 1 | ts | Lemon Rind; Grated |
| 1/2 | ts | Salt |
| 3 | tb | Butter |
| 1 1/2 | c | Sugar; Granulated |
| 1/2 | ts | Cinnamon; Ground |
| 1/4 | c | Unbleached Flour |
| | | Confectioners' Sugar |
Preheat the oven to 400 degrees F. In a large mixing bowl, cream the
cheese, 1 tb of the butter and the sugar. Do not beat. Stir in the eggs,
one at a time, beating well after each addition. Add the cinnamon, lemon
rind, flour, and salt; blend well. Butter the pan with the remaining 2 tb
of butter, using your fingers to spread the butter completely. Pour the
mixture into the prepared pan and bake for 12 minutes at 400 degrees, then
reduce the temperature to 350 degrees and bake for another 25 to 30
minutes. The knife should come out clean. Cool the cake to room
temperature, then sprinkle with confectioners' sugar.