Ingredients
Crust
| 1-1/4 cup | 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 cup | 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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Instructions
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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