Lemon Cheesecake Recipe

Lemon Cheesecake Recipe

Tips for making cheesecake

Crust

1 cup + 1 tablespoon all-purpose flour

¼ teaspoon salt

1 teaspoon baking powder

2 large egg yolks

¼ cup sugar

1 tablespoon milk

¼ cup butter, cut into small pieces

Filling

4-8 ounce packages cream cheese, softened

4 large egg yolks

2 large eggs

Grated peel of 2 lemons

1 cup sugar

½ teaspoon salt

3 tablespoons heavy cream

3 tablespoons flour

Preheat the oven to 350 degrees. Butter and lightly flour a 9-inch springform pan.

Sift 1 cup flour, salt and baking powder. In a separate bowl, beat the egg yolks, sugar and milk together.

Cut the butter into the flour mixture. Add the yolk mixture to the flour and blend well.

On a lightly floured surface, roll out two-thirds of the dough and line the pan with it. Roll the remaining one-third of the dough into a narrow roll that will go completely around the pan. Press this roll into the top outer edge of the dough in the pan and form a rim about 1-inch high. Prick the dough and bake for 12 minutes; cool.

Make the filling by beating the cream cheese until there are no lumps, scraping the bowl and beaters occasionally. Beat in the egg yolks, sugar and whole eggs until smooth and creamy. Beat in the remaining ingredients until smooth and well-blended, remembering to scrape the bowl and beaters occasionally. Pour into the baked dough in the pan and bake for about 1 hour, or until almost set. It will appear soft in the center. Cool in the pan and then chill overnight.

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