Cheesecake I

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Serves | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

1 cup flour
1/4 cup sugar
1 teaspoon grated lemon peel
1/2 cup butter
1 egg yolk, slightly beaten
1/4 teaspoon vanilla
5 pkgs. (8 oz. each) cream cheese, softened
3/4 teaspoon lemon peel, grated
1/4 teaspoon vanilla
1 3/4 cups sugar
3 tablespoons flour
1/4 teaspoon salt
4 large eggs
2 egg yolks
1/4 cup whipping cream


Crust: Combine 1 cup flour, 1/4 cup sugar and 1 teaspoon grated lemon peel. Cut in butter until crumbly. Add 1 slightly beaten egg yolk and 1/4 teaspoon vanilla; mix well. Pat 1/3 of the dough on bottom of a 9-inch springform pan (sides removed). Bake at 400º for about 8 minutes. Cool. Butter sides of springform pan; attach to bottom. Pat remaining dough 1-3/4 inches up sides of pan.

Filling: In large mixing bowl beat cream cheese until creamy; add 3/4 teaspoon grated lemon peel and 1/4 teaspoon vanilla. Combine 1 3/4 cups sugar, 3 tablespoons flour, and salt, gradually blend into cheese mixture. Add eggs and egg yolks one at a time, beating after each addition just to blend. Gently stir in the whipping cream. Turn into crust-lined pan. Bake at 450ºF for 12 minutes. Reduce heat to 300ºF, bake until a knife inserted off-center comes out clean, about 55 minutes longer. Remove from oven; set on rack and cool 30 minutes. Using a spatula, loosen the cheesecake from sides of pan. Cool 30 minutes more remove sides of pan, leaving cake on pan bottom. Cool at room temperature for 2 hours. Chill.

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