1 c All-purpose flour 1 1/2 ts Lemon peel — grated
1/4 c Sugar 1 1/2 ts Orange peel — grated
1 ts Lemon peel — grated 1/4 ts Vanilla extract
1/2 ts Vanilla extract 5 ea Eggs
1 ea Egg yolk 2 ea Egg yolk
1/4 c Butter — softened 1/4 c Whipped cream
Filling: Topping
5 pk Cream cheese — softened 8 1 1/2 c Sour cream — 12 oz
oz Each 3 tb Sugar
1 3/4 c Sugar 1 ts Vanilla extract
3 tb All-purpose flour
In a bowl, combine flour, sugar, peel and vanilla. Make well; add
yolk and butter. Mix with hands until ball is formed. Wrap with
plastic wrap; chill at least 1 hr. Grease bottom and sides of a 9 in.
spring-form pan. Remove sides. Divide dough in half. Between waxed
paper, roll half of dough to fitted bottom of pan. Peel off top
paper; invert dough onto bottom of pan. Remove paper; trim dough to
fit pan. Bake 400 deg. for 6 to 8 min. or until lightly browned. Cool
Divide remaining dough into thirds. Fold a piece of waxed paper in
half; place one-third inside folded paper. Roll dough into 9 1/2×2
1/2 strip. Trim and patch as needed. Repeat with remaining dough to
make two more strips. Tear away top layer of paper from strips. Put
together pan with crust on bottom. Fit dough strips to side of pan,
overlapping ends. Press ends of dough together; press sides of dough
to bottom crust to seal. Chill. Beat cream cheese, sugar, flour,
peels and vanilla until mixed. Pour into crust. Bake at 500 deg. for
10 min. Reduce heat 250 deg. bake 1 hr. Cool slightly. Combine
topping ingredients; spread over cake. Chill overnight. Yield: 12 to
16 servings.
Yields
16 servings