Ingredients:
1/2 Cup(s) butter, soften
33/100 Cup(s) sugar
1 egg yolk
1/2 Teaspoon(s) vanilla extract
1 1/4 Cup(s) all-purpose flour
1 Teaspoon(s) grated lemon peel
0 FILLING
5 Package(s) 8 oz cream cheese softened
1 3/4 Cup(s) sugar
3 Tablespoon(s) all-purpose flour
1 1/2 Teaspoon(s) grated lemon peel
1 1/2 Teaspoon(s) grated orange peel
1/4 Teaspoon(s) vanilla extract
5 eggs lightly beaten
2 egg yolks lightly beaten
1/4 Cup(s) heavy whipping cream
1 1/2 Cup(s) 12 oz of sour cream
3 Tablespoon(s) sugar
1 Teaspoon(s) vanilla extract |
Directions:
In a large bowl, cream: butter and sugar until light and flluffy.
BEAT in egg yolk and vanilla.
COMBINE: flour and lemon peel
GRADUALLY ADD to creamed mixture.
MIX: until dough forms a ball and pulls away from the sides of the bowl.
DIVIDE: dough in half cover and refrigerate for 1 hour or until easy to handle.
REMOVE sides of 9-in springform pan. grease bottom. Between waxed paper, roll one half dough to fit bottom of pan. Peel off top paper; invert dough onto bottom of pan. remove paper; trim dough to fit pan.
PLACE on a baking sheet. Bake at 400 degrees for 6-8 min or until light browned. Cool completely on wire rack.
ATTACH: sides of the pan and grease sides. Pat remaining dough 1 1/2 in. up sides of pan, pressing dough to bottom crust to seal.
FOR FILLING: in another large bowl beat the cream cheese, sugar, flour peels and vanilla until smooth. Add eggs and egg yolks; beat on low speed just until combined. Stir in cream just until combined. Pour into crust. Return pan to baking sheet.
BAKE: at 400 degrees for 10 minutes. Reduce heat to 325 degrees; bake 55-65 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 1 hour longer.
COMBINE: topping ingredients spread over cheesecake.
Refrigerate overnight. Yield: 12-14 servings. |
