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Categories:
flour sugar yeast salt butter milk egg yolks vanilla cream cheese sugar flour eggs whipping cream dark rum vanilla strawberry compote
Viewed: 97 - Published at: 3 years agoIngredients
- 1 1/2 cups all purpose flour
- 1/4 cup sugar
- 1 envelope dry yeast
- 1 teaspoon grated lemon peel
- 1/2 teaspoon salt
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 1/4 cup whole milk
- 3 large egg yolks
- 2 teaspoons vanilla extract
- 1 1/2 8-ounce packages cream cheese, room temperature
- 1 cup sugar
- 1 tablespoon all purpose flour
- 3 large eggs
- 2/3 cup whipping cream
- 2 tablespoons dark rum
- 2 teaspoons grated lemon peel
- 2 teaspoons vanilla extract
- Strawberry Compote
Method
- Butter and flour 10-inch-diameter springform pan.
- Combine flour, sugar, yeast, grated lemon peel, and 1/2 teaspoon salt in processor; blend 5 seconds.
- Add chilled butter and cut in, using on/off turns, until mixture resembles coarse meal.
- Add whole milk, egg yolks, and vanilla extract and blend until soft clumps form.
- Using floured hands, gather dough into ball.
- Press dough over bottom and 1 inch up sides of prepared pan.
- Cover pan tightly with plastic wrap.
- Let dough rise in warm draft-free area until slightly puffy, about 2 hours 15 minutes.
- Preheat oven to 350F.
- Using electric mixer, beat cream cheese, sugar, and flour in large bowl until well blended.
- Beat in eggs 1 at a time.
- Add whipping cream, dark rum, grated lemon peel, and vanilla extract; beat until filling is smooth.
- Transfer filling to crust (filling may be higher in pan than sides of crust).
- Bake cheesecake until set in center and puffed at edges, about 40 minutes.
- Cool cheesecake in pan on rack 15 minutes.
- Cut around pan sides; release sides.
- Cool cheesecake completely.
- (Can be prepared 8 hours ahead.
- Let cheesecake stand at cool room temperature.)
- Cut cheesecake into wedges and serve with strawberry compote.
