Title: Rich Cream Cheesecake
Categories: Cheesecake
Yield: 1 Servings
| | | Shortbread: |
| 1 1/3 | c | All-purpose flour |
| 8 | tb | Butter; cut into small |
| | | ; pieces |
| 1/4 | c | Sugar |
| 1 | tb | Sugar |
| 1 | | Egg yolk |
| | | Pinch of salt |
| 1/2 | | Lemon; peel grated |
| | | Filling: |
| 1 | c | Milk |
| 1 | c | Granulated sugar |
| | | Pinch of salt |
| 1 | | Lemon; peel grated |
| 4 | | Egg yolks |
| 2 | pk | Unflavored gelatin |
| 3 | tb | Water |
| 2 | c | Whipping cream |
| 1 | lb | Cream cheese |
| | | Powdered sugar |
Recipe by: The Best of Baking by Wolter and Teubner - Page 41 To make
shortbread: Sift flour onto a clean working surface or into a large bowl.
Dot with butter. Make a well in the center and add sugar, egg yolk, salt
and lemon peel. Working from the center outwards, quickly knead all
ingredients to a smooth dough. Press into a ball and wrap in foil or
plastic wrap. Refrigerate 30 minutes. Preheat oven to 375~. Grease 2
baking sheets. Line sides of a 10-inch springform cake pan with a strip of
waxed paper. On a floured surface, roll out dough to make two 10-inch
rounds. Place on greased baking sheets. pierce 1 round all over with a
fork to prevent it from rising unevenly during cooking. Bake 8 to 10
minutes or until golden brown. While still warm, cut round which was
pierced with a fork into 12 equal portions. Cool on a rack with other
round. To Make Filling: Put milk, sugar, salt, lemon peel and egg yolk into
a double boiler. Heat gently, stirring constantly until smooth and slightly
thickened. Remove lemon custard from heat and transfer to a medium bowl. In
a small saucepan, dissolve gelatin in water over low heat. Stir into lemon
custard; cool. Whip cream until stiff. Beat cream cheese to soften. When
custard begins to set, stir in beaten cream cheese. Put mixture into a
blender and process until smooth. Return to bowl and carefully fold in
whipped cream. Place uncut shortbread round in prepared springform pan.
Spoon in cream cheese filling; smooth the surface. Arrange cut shortbread
on top to form a round. Refrigerate until set. When completely set, remove
cheesecake from pan and carefully peel away waxed paper. Sift powdered
sugar over cake.