| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cheesecakes | 6 | Servings | |
INGREDIENTS
| 1 | c | ALL-PURPOSE FLOUR |
| 1/4 | c | SUGAR |
| 1 | ts | LEMON PEEL, grated |
| 1/2 | ts | VANILLA |
| 1 | EGG YOLK | |
| 1/4 | c | BUTTER, softened |
| Combine flour, sugar, lemon peel and vanilla. Make well in | ||
| Center. Blend in yolk and butter. Mix with fingers until | ||
| Smooth. Pat half of dough onto pan bottom. Bake 6-8 minutes | ||
| At 400-degrees. Pat rest of dough 2 inches up pan sides. | ||
| Increase heat to 450-degrees and place a pan of water in | ||
| Bottom of the oven. | ||
| FILLING | ||
| 40 | oz | CREAM CHEESE, unwrapped and softened in |
| Microwave 2-1/2 minutes on high. | ||
| 1 3/4 | c | SUGAR |
| 1/4 | c | CORNSTARCH |
| 2 | ts | LEMON PEEL |
| 1 1/2 | ts | ORANGE PEEL, grated |
| 1/4 | ts | VANILLA |
| 5 | EGGS, shelled and warmed in microwave 30 | |
| Seconds on high (same for egg yolks) | ||
| 2 | EGG YOLKS | |
| 1/3 | c | HEAVY CREAM |
INSTRUCTIONS
** CRUST
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