INGREDIENTS

INSTRUCTIONS

To make shortbread:  Sift flour onto a clean working surface or into a
large bowl.  Dot with butter.  Make a well in the center and add sugar, egg
yolk, salt and lemon peel.  Working from the center outwards, quickly knead
all ingredients to a smooth dough.  Press into a ball and wrap in foil or
plastic wrap.  Refrigerate 30 minutes. Preheat oven to 375~. Grease 2
baking sheets.  Line sides of a 10-inch springform cake pan with a strip of
waxed paper.  On a floured surface, roll out dough to make two 10-inch
rounds.  Place on greased baking sheets.  pierce 1 round all over with a
fork to prevent it from rising unevenly during cooking.  Bake 8 to 10
minutes or until golden brown. While still warm, cut round which was
pierced with a fork into 12 equal portions.  Cool on a rack with other
round. To Make Filling: Put milk, sugar, salt, lemon peel and egg yolk into
a double boiler. Heat gently, stirring constantly until smooth and slightly
thickened.  Remove lemon custard from heat and transfer to a medium bowl.
In a small saucepan, dissolve gelatin in water over low heat.  Stir into
lemon custard; cool.  Whip cream until stiff.  Beat cream cheese to soften.
When custard begins to set, stir in beaten cream cheese.  Put mixture into
a blender and process until smooth.  Return to bowl and carefully fold in
whipped cream. Place uncut shortbread round in prepared springform pan.
Spoon in cream cheese filling; smooth the surface. Arrange cut shortbread
on top to form a round. Refrigerate until set. When completely set, remove
cheesecake from pan and carefully peel away waxed paper. Sift powdered
sugar over cake.
Recipe By     : The Best of Baking by Wolter and Teubner - Page 41
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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