3/4 c Flour, all-purpose -softened
3 tb Sugar 1 c Sugar
1 ts Lemon peel, finely shredded 2 tb Flour, all-purpose
6 tb Butter or margarine 1/4 ts Salt
1 ea Egg yolk, slightly beaten 2 ea Eggs
1/2 ts Vanilla 1 ea Egg yolk
3 ea 8-ounce pkgs. cream cheese, 1/4 c Milk
To prepare crust, combine the 3/4 cup flour, the 3 tablespoons sugar,
and 1/2 teaspoon of the lemon peel. Cut in butter or margarine till
crumbly. Stir in 1 slightly beaten egg yolk and 1/4 teaspoon of the
vanilla. Pat 1/3 of the dough onto the bottom of an 8- or 9-inch
springform pan (with sides removed). Bake in a 400 degree oven for 7
minutes or till golden; cool.
Butter the sides of pan; attach to bottom. Pat remaining dough onto
sides of pan to a height of 1 3/4 inches; set aside.
For the filling, in a large mixer bowl beat together the softened
cream cheese, remaining lemon peel, and remaining vanilla till
fluffly. Stir together the 1 cup sugar, the 2 tablespoons flour, and
the salt; gradually blend into cream cheese mixture. Add the 2 eggs
and 1 egg yolk all at once, beating at low speed just till blended.
Stir in milk. Turn into crust-lined pan. Bake in a 450 degree oven
for 10 minutes. Reduce heat to 300 degrees; bake 50 to 55 minutes
more or till center appears set and a knife comes out clean. Cool 15
minutes. Loosen sides of cheesecake from pan with a spatula. Cool 30
minutes; remove sides of pan. Cool about 2 hours longer. Chill
thoroughly. Serves 12.
Yields
12 servings
