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Title: Citrus-Scented Cheesecake
Categories: Cheesecake
Yield: 1 Recipe
| CRUST | ||
| 1 | c | All-purpose flour |
| 1/4 | c | Sugar |
| 1 | ts | Grated lemon zest |
| 1/4 | ts | Vanilla extract |
| 1/2 | c | Butter |
| 1 | Egg yolk | |
| FILLING | ||
| 40 | oz | Cream cheese; softened |
| 1 3/4 | c | Sugar |
| 3 | tb | All-purpose flour |
| 1 1/2 | ts | Lemon zest |
| 1 1/2 | ts | Orange zest |
| 1/4 | ts | Vanilla |
| 1/2 | ts | ;salt |
| 5 | Eggs PLUS | |
| 2 | Egg yolks | |
| 1/4 | c | Thick cream |
CRUSt: Combine flour, sugar, zest and vanilla extract; cut in butter. Add egg yolk. Blend well, wrap and chill 1 hour. Press one-third of dough on bottom of a 9-inch springform pan. Press remaining dough on sides. Bake at 400 degrees 12 to 15 minutes or until lightly brown. Watch carefully to avoid burning.
FILLING: Beat cheese until fluffy. Add sugar, flour, lemon and orange zests, vanilla and salt. Add eggs, one at a time, beating well after each addition. Add cream. Pour into prepared crust. Bake at 475 degrees about 15 minues. Reduce heat to 250 degrees and continue baking 1 hour or until center is set.
from "Party on the Patio", Houston Chronicle, 5/20
typed and posted by teri Chesser 6/98
From: Teri Chesser Date: 06-22-98 (18:15) Doc's Place Bbs Online. (393) Home_cooki
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