| 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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