Cheesecake Recipes

D'best Cheesecake
Serving Size: 16

sallie kratz
3/4 cup butter
1 1/4 cup all purpose flour -- + 3 T
2 cup sugar -- divided
1 egg yolk
lemon peel -- grated fresh
from 2 lemons
5 package cream cheese -- 8 oz size
5 eggs
1/4 cup whipping cream
1 tablespoon orange peel; grated -- fresh
1/4 teaspoon salt
1 cup sour cream for garnish

Cooking Directions:

In small bowl with mixer at low speed, beat butter, 1 1/4 C flour, 1/4 C
sugar, 1 egg yolk and half of the lemon peel until dough is well mixed.
Refrigerate, covered, for 1 hour. Preheat oven to 400-degrees. Press 1/3
of dough into bottom of 10-inch springform pan. Bake 8 minutes; allow to
cool. Turn oven to 475-degrees. In large bowl with mixer at medium speed,
beat cream cheese just until smooth; slowly beat in 1 3/4 C sugar until
smooth. With mixer at low speed, beat in 3 T flour and remaining
ingredients. except sour cream. At high speed beat 5 minutes. Press rest
of dough around side of springform pan to within 1-inch of top, do not
bake now. Pour cheese mixture into pan; bake 12 minutes. Turn oven to
300-degrees; bake 35 minutes. Turn off oven; leave in oven 30 minutes.
remove; cool in pan on rack. Chill. To serve: Remove side of pan. With
large spatula, loosen cake from plate. Spread top of cheesecake with cour
cream to garnish...

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