This deluxe cheesecake is so rich and creamy, no need to much, just one slice is enough to satisfy your sweet tooth! 256
softened, 8 ounces each
First prepare pastry dough: In large bowl, with mixer at low speed, beat flour, butter, sugar, egg yolk and grated lemon peel until well mixed.
Shape dough into ball; wrap with plastic wrap and refrigerate 1 hour.
Preheat oven to 400-degrees F.
Press ⅓ of dough onto bottom of 10 x 2½ inch springform pan; keep remaining dough refrigerated.
Bake crust 8 minutes ot until golden; cool in pan on wire rack.
Turn oven control to 475 degrees F.
While crust is cooling, prepare filling: In large bowl, with mixer at medium spee, beat cream cheese just until smooth; slowly beat in sugar, scraping bowl often with rubber spatula.
Add eggs, milk, flour, egg yolks amd lemon peel; beat 5 minutes, occasionally scraping bowl.
Press remaining dough around sides of pan to within 1-inch of top.
Pour cream cheese mixture into crust.
Bake cheesecake 12 minutes.
Turn oven control to 300℉ (150℃); bake 35 minutes longer.
Turn off oven; let cheesecake remain in oven 30 minutes.
Remove cheesecake from oven; cool completelty in pan on wire rack.
Cover and refrigerate at least 4 hours or until well chilled.
When cheesecake is firm, with spatula, loosen pan side from onto serving plate.