Cheesecake Recipes

Deluxe Cheesecake
Serving Size: 20

-----liz jones-----
1 1/4 cup flour -- all-purpose
3/4 cup butter -- softened-1 1/2 stick
1/4 cup sugar
1 egg yolk -- large
grated peel of 1 sm lemon
5 package cream cheese;softened -- ea 8oz
1 3/4 cup sugar
5 eggs -- large
1/4 cup milk
3 tablespoon flour -- all-purpose
2 egg yolks -- large
grated peel of 1 sm lemon

Cooking Directions:

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 or 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 comp letelty in pan on wire rack. Cover and refrigerate at
least 4 hours or until 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

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