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Prep Time: 35 Minutes Cook Time: 45 Minutes |
Ready In: 80 Minutes Servings: 16 |
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If this large cheesecake is too large for your gathering, cut it into wedges. Enjoy one now and freeze the other wedges for a fast appetizer in the future.Ann Chan, Atlanta, Georgia Ingredients:
crust: |
1 egg yolk, beaten |
1 cup king arthur unbleached all-purpose flour |
1/2 cup butter, softened |
2 teaspoons grated lemon peel |
1/2 teaspoon salt |
filling: |
3 packages (8 ounces each) cream cheese, softened |
3 tablespoons king arthur unbleached all-purpose flour |
4 eggs, lightly beaten |
1 cup grated parmesan cheese |
2/3 cup minced fresh parsley |
1 small onion, chopped |
1/2 cup chopped pepperoni |
2 tablespoons lemon juice |
1 tablespoon each minced fresh basil, tarragon and oregano or 1 teaspoon each dried basil, tarragon and oregano |
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed |
2 garlic cloves, minced |
1 teaspoon salt |
1/2 teaspoon hot pepper sauce |
assorted crackers |
Directions:
1. In a small bowl, combine the crust ingredients. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 325° for 15-20 minutes or until lightly browned. Cool on a wire rack.
2. In a large bowl, beat cream cheese and flour until smooth. Add eggs; beat on low speed just until combined. Stir in the Parmesan cheese, parsley, onion, pepperoni, lemon juice, herbs, garlic, salt and pepper sauce. Pour into crust.
3. Bake at 325° for 45-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool l hour longer. Refrigerate overnight. Serve with crackers. Yield: 16 servings.
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