Recipe#8370

Title: Cheesecake 12

rec.food.recipes archive

3/4 cup all purpose flour
 3 tablespoons sugar
 1 teaspoon grated lemon peel
 6 tablespoons butter
 1 slighly beaten egg yolk
 1/2 teaspoon vanilla
 3 8-ounce packages cream cheese, softened
 1 cup sugar
 2 tablespoon all-purpose flour
 1/4 teaspoon salt
 2 eggs
 1 egg yolk
 1/4 cup milk 
 Cherry Sauce 
   
 To prepare crust, combine the 3/4 cup flour, the 3 tablespoons flour, the
 3 tablespoons sugar, and the 1/2 teaspoon of the lemon peel.  Cut in butter
 till crumbly.  Stir in 1 slightly beaten egg yolk and 1/4 teaspoon of the
 vanilla.  Pat 1/3 of the dough onto the bottom of an 8 or 9 inch spring-
 form pan (with sides removed).  Bake in a 400F oven for 7 minutes or till
 golden.  Cool. 
 Butter the sides of pan; attach to bottom.  Pat remaining dough onto sides
 of pan to a height of 1 3/4 inches; set aside.
 For the filling, in a large mixer bowl beat together the softened cream
 cheese, remining lemon peel, and remaining vanilla till fluffy.  Stir
 together the 1 cup sugar, the 2 tablespoons flour, and the salt; gradually
 stir into cream cheese mixture.  Add the 2 eggs and 1 egg yolk all at
 once, beating at low speed just till combined.  Stir in milk.  Turn into
 crust-lined pan.  Bake in a 450F oven for 10 minutes.  Reduce heat to 300F;
 bake 50 to 55 minutes more or till center appears set and a knife comes
 out clean.  Cool 15 minutes.  Loosen sides of cheesecake from pan with a
 spatula.  Cool 30 minutes; remove sides of pan.  Cool about 2 hours
 longer.  Chill thoroughly.  Top with Cherry Sauce.
 Cherry Sauce: In a saucepan combine 3/4 cups sugar, 2 tablespoons cornstarch,
 and dash salt.  Stir in 1/3 cup water.  Stir in 4 cups fresh or frozen
 unsweetened pitted tart red cherries, thawed.  Cook and stir till thickened
 and bubbly.  Cook and stir 1 to 2 minutes more.  Cover.  Chill without
 stirring.  (Or, use one 21 ounce can cherry pie filling instead of sauce.)