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Prep Time: 120 Minutes Cook Time: 1 Minutes |
Ready In: 121 Minutes Servings: 12 |
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A dense and smooth cheese cake, my M-I-L was generous enough to share with me several decades ago. It is a staple in my desert menu, and company asks for it by name. Ingredients:
1 cup sifted all-purpose flour |
1/4 cup sugar |
1 teaspoon grated fresh lemon rind |
1/2 cup butter (unsalted) |
1 slighly beaten egg yolk |
1/2 teaspoon vanilla |
5 (8 ounce) packages philadephia cream cheese |
1/2 teaspoon vanilla |
1 teaspoon grated fresh lemon rind |
1 1/2 cups sugar |
3 tablespoons flour |
1/4 teaspoon salt |
1 cup egg |
2 egg yolks |
1/4 cup whipping cream |
Directions:
1. Crust: Combine flour, sugar, and lemon rind.
2. Cut in butter till cornmeal consistency.
3. Add egg yolk and vanilla, mix well.
4. Pat 1/3 of dough on bottom of 9 Spring form pan.
5. Prick several times with fork.
6. Bake at 400º for 10 minutes or till golden (sides removed); cool.
7. Butter side of pan; attach to bottom.
8. Pat remaining dough up sides of pan to about 1 3/4 inches.
9. Heat oven to 450º.
10. Filling: Let cream cheese warm to room temperature (1 to 1 1/2 hours).
11. Beat cream cheese till creamy; add vanilla and lemon rind.
12. Gradually Blend in flour, sugar, and salt.
13. Add eggs and egg yolk, one at a time, beating after each just to blend.
14. Stir in whipping cream.
15. Pour into crust lined pan.
16. Bake at 450º for 10 minutes; reduce heat to 300º; bake for 55 minutes, or till knife inserted just off center comes out clean.
17. Remove from oven; cool 1/2 hour.
18. Loosen sides of cake from sides of pan with a spatula; cool 1/2 hour.
19. Remove sides of pan; cool 3 hours.
20. Cover with Cherry-, Strawberry-, or Blueberry Glaze, or enjoy just plain.
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