Deluxe Cheesecake
This deluxe cheesecake is so rich and creamy, no need to much, just one slice is enough to satisfy your sweet tooth!
Yield
16 servingsPrep
80 minCook
50 minReady
6 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pastry | |||
| 1 ¼ | cup |
all-purpose flour
|
|
| ¾ | cup |
butter
softened |
|
| ¼ | cup |
sugar
|
|
| 1 | large |
egg yolks
|
|
| 1 | small |
lemon zest
grated |
*
|
| Filling | |||
| 5 | package |
cream cheese
softened, 8 ounces each |
|
| 1 ¾ | cup |
sugar
|
|
| 5 | large |
eggs
|
|
| ¼ | cup |
milk
|
|
| 3 | tablespoon |
all-purpose flour
|
|
| 2 | large |
egg yolks
|
|
| 1 | small |
lemon zest
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pastry | |||
| 296 | ml |
all-purpose flour
|
|
| 177 | ml |
butter
softened |
|
| 59 | ml |
sugar
|
|
| 1 | large |
egg yolks
|
|
| 1 | small |
lemon zest
grated |
*
|
| Filling | |||
| 5 | package |
cream cheese
softened, 8 ounces each |
|
| 414 | ml |
sugar
|
|
| 5 | large |
eggs
|
|
| 59 | ml |
milk
|
|
| 45 | ml |
all-purpose flour
|
|
| 2 | large |
egg yolks
|
|
| 1 | small |
lemon zest
grated |
*
|
Directions
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.
