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Categories:Viewed: 19 - Published at: 5 years ago
Ingredients
- Crust:
- 3/4 cup unsalted butter, room temp
- 1 1/4 cups flour
- 1/4 cup sugar
- 1 egg yolk
- grated zest of 1/2 a lemon
- Cheesecake:
- 5 8-oz. packages cream cheese or neufchatel cheese
- 1 3/4 cup sugar
- 5 eggs + 2 egg yolks
- 3 tbs. flour
- 1/4 cup milk
- grated zest of 1-and-a-half lemons
Method
- Prepare crust ahead:
- In a small bowl, mix on medium:
- Flour and sugar until light and fluffy. Add egg yolk. Add flour and lemon peel.
- Shape into a ball, chill one hour.
- Preheat oven to 400 degrees. Press 1/3 of dough into a 10" springform pan, prick with fork. (Refrigerate unused dough.)
- Bake for 8 minutes, cool.
- Turn oven to 475 degrees and procede with recipe.
- Cheesecake:
- In a large bowl at medium speed, beat cream cheese until smooth. Slowly beat in sugar.
- With mixer on medlow/low speed, beat in flour and remaining ingredients (eggs, yolks, milk, zest), adding eggs one-at-a-time and beating in between to incorporate.
- Beat 5 minutes, on low, scraping mixture down occasionally.
- Press the rest of the dough into pan, up the sides, and pour in cream cheese mixture.
- Bake for 12 minutes at 475. Turn oven to 300 and bake for 35 minutes. Turn oven off and let cheesecake remain in the oven (door closed) for 30 more minutes.
- Remove cake from oven and cool to room temperature on a wire rack.
- Still on rack, place cake in the fridge and let it rest for several hours or overnight.
- Serve plain or with berries (fresh) on top.
