Spanish Cheesecake
:)
Yield
12 servingsPrep
20 minCook
40 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
cream cheese
|
|
| 1 ½ | cups |
sugar
granulated |
|
| 2 | large |
eggs
|
|
| ½ | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
lemon zest
grated |
|
| ¼ | cup |
unbleached all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
powdered sugar
|
*
|
| 3 | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
cream cheese
|
|
| 355 | ml |
sugar
granulated |
|
| 2 | large |
eggs
|
|
| 2.5 | ml |
cinnamon
|
|
| 5 | ml |
lemon zest
grated |
|
| 59 | ml |
unbleached all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 1 | x |
powdered sugar
|
*
|
| 45 | ml |
butter
|
|
Directions
Preheat the oven to 400℉ (200℃).
In a large mixing bowl, cream the cheese, 1 tablespoon of the butter and the sugar.
Do not beat. Stir in the eggs, one at a time, beating well after each addition.
Add the cinnamon, lemon rind, flour, and salt; blend well.
Butter the pan with the remaining 2 tablespoons of butter, using your fingers to spread the butter completely.
Pour the mixture into the prepared pan and bake for 12 minutes at 400℉ (200℃)., then reduce the temperature to 350℉ (180℃). and bake for another 25 to 30 minutes.
The knife should come out clean.
Cool the cake to room temperature, then sprinkle with confectioners' sugar.
