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Foodgeek: |
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Rating: |
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Servings: |
20 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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Crust:
1-1/4 cups all-purpose flour
3/4 cup butter, softened
1/4 cup sugar
1 lg. egg yolk
1 sm. lemon, grated peel of
Filling:
5 pkg. (8 oz. each) cream cheese, softened
1-3/4 cups sugar
5 lg. eggs
1/4 cup milk
3 tbsp. all-purpose flour
2 lg. egg yolks
1 sm. lemon, grated peel of
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Directions:
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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.
Preheat oven to 400°F. Press 1/3 of dough onto bottom of 10x2-1/2-inch springform pan; keep remaining dough refrigerated. Bake crust 8 minutes or until golden; cool in pan on wire rack. Turn oven control to 475°F. 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 and lemon peel; beat 5 minutes, occasionally scraping bowl.
Press remaining dough around sides of pan to within 1-inch of top. Pour cream cheese mixture into crust. Bake cheesecake 12 minutes. Turn oven control to 300°F; bake 35 minutes longer. Turn off oven; let cheesecake remain in oven 30 minutes.
Remove cheesecake from oven; cool completely in pan on wire rack. Cover and refrigerate at least 4 hours or until well chilled. When cheesecake is firm, use spatula to loosen pan from cheesecake and slide onto serving plate.
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