1 c Flour -- cubed
1/4 c Sugar
1 t 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
Recipe By : McCall's New Cookbook
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