1 c Flour — cubed
1/4 c Sugar
1 ts Grated lemon peel
1/2 ts Vanilla
1 Egg yolk
1/4 c Butter — softened
Filling:
5 8 oz cream cheese – softened
1 3/4 c Sugar
3 tb Flour
1 1/2 ts Grated lemon peel
1 1/2 ts Grated orange peel
1/4 ts Vanilla
5 Eggs
2 Egg yolks
1/4 c Heavy cream
Frozen strawberries —
Thawed
In medium bowl, combine flour, sugar, lemon peel and vanilla. Make
well in center; add egg yolk and butter. Mix with fingertips until
dough cleans side of bowl. Form into a ball and wrap in waxed paper.
Refrigerate for one hour.
Preheat oven to 400F. Grease the bottom and side of a 9″ springform
pan. Remove the side from the pan. Roll one third of dough on bottom
of springform pan; trim edge of dough. Bake 8 – 10 mins, or until
golden.
Meanwhile, divide dough into 3 parts. Roll each part into a 2 1/2″
strip, 10″ long. Put together springform pan, with the baked crust on
the bottom. Fit dough strips to side of pan, joining ends to line
inside completely. Trim dough so it comes only 3/4 of the way up side
of pan. Refrigerate until ready to fill.
Preheat oven to 500F. Make Filling: In a large bowl of electric mixer,
combine cheese, sugar, flour, lemon and orange peel, and vanilla.
Beat at high speed, just to blend. Beat in eggs and egg yolks, one at
a time. Add cream, beating just until well combined. Pour mixture
into springform pan. Bake 10 mins. Reduce temperature to 250F and
bake 1 hour longer.
Let cheesecake cool in wire rack. Glaze top with strawberries.
Refrigerate 3 hours or overnight. To serve, loosen pastry from side
of pan with spatula. Remove side of springform pan. Cut cheesecake
into wedges.
And, boy, is it good, Squeaks
From OddlyEnuff@aol.com Thu Jun 13 05:39:37 1996
Yields
20 Servings