Cheesecake made easy

With Thanksgiving coming up this week I thought it would be a great time to share one of my favorite recipes. I love cheesecake and this recipe is easy to make. You can add your own fruit toppings or leave it plain with a little whip cream on top. Have fun and enjoy the holiday!

Cheesecake

Crust;  preheat oven to 400

 1 cup sifted all-purpose flour

¼ cup sugar

1 teaspoon grated lemon peel

½ cup butter or margarine

1 slightly beaten egg yolk

¼ teaspoon vanilla

To make crust:  Combine 1^st 3 ingredients. Cut in butter till mixture is crumbly.  Add egg yolk and vanilla.  Blend thoroughly. Pat 1/3 of dough on bottom of 9 inch spring-form pan (sides removed) Bake in hot oven (400) about 8 minutes or till golden; cool.  Attach side to bottom, butter and pat remaining dough on sides to height of 1 ¾ inches. 

Filling:

5, 8oz pkgs of cream cheese

¼ teaspoon vanilla

¾ teaspoon grated lemon peel

1 ¾ cups sugar

3 tablespoons all-purpose flour

¼ teaspoon salt

4-5 eggs, 1 cup

2 egg yolks

¼ cup whipping cream

To make filling:  Let cream cheese stand at room temperature to soften (1-1 ½ hours.) Beat creamy. Add vanilla and lemon peel.  Mix next 3 ingredients, gradually blend into cheese.  Add eggs and egg yolks one at a time, beating after each just to blend.  Gently stir in whipping cream.  ( I use my KitchenAid mixer with the paddle to get the filling really smooth and nice.)

Turn filling into crust lined pan.  Bake at 450 for 12 minutes; reduce heat to 300 and continue baking 55 minutes.  Remove from oven and cool.  Loosen sides with spatula after ½ hour.  Remove sides at end of 1 hour.  Allow to cool or refrigerate if you like your cheesecake cold. Add fruit toppings, chocolate or other toppings you like.  Keep refrigerated.

 



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