-----LIZ JONES-----
                        -----PASTRY-----
   1 1/4  cup           Flour -- all-purpose
     3/4  cup           Butter -- softened-1 1/2 stick
     1/4  cup           Sugar
   1                    Egg yolk -- large
                        Grated peel of 1 sm lemon
                        -----FILLING-----
   5      package       Cream cheese;softened -- ea 8oz
   1 3/4  cup           Sugar
   5                    Eggs -- large
     1/4  cup           Milk
   3      tablespoon    Flour -- all-purpose
   2                    Egg yolks -- large
                        Grated peel of 1 sm lemon
1. 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.
2. Preheat oven to 400-degrees. Press 1/3 of dough onto bottom of 10" x 2 1/2"
springform pan; keep remaining dough refrigerated.
3. Bake crust 8 minutes ot until golden; cool in pan on wire rack. Turn oven
control to 475-degrees.
4. 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 amd
lemon peel; beat 5 minutes, occasionally scraping bowl.
5. Press remaining dough around sides of pan to within 1-inch of top. Pour
cream cheese mixture into crust.
6. Bake cheesecake 12 minutes. Turn oven control to 300-degrees; bake 35
minutes longer. Turn off oven; let cheesecake remain in oven 30 minutes.
7. Remove cheesecake from oven; cool completelty in pan on wire rack. Cover
and refrigerate at least 4 hours or intil well chilled.
8. When cheesecake is firm, with spatula, loosen pan side from cheesecake and
remove loosen cake from pan bottom; slide onto serving plate... Adapted from
March 1992, Good Housekeeping...