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Rich Cream Cheesecake

Author/Submitted by: The Best of Baking by Wolter and Teubner - Page 41
Servings: 1
Categories: Cheesecakes / Desserts

Ingredients:
    Shortbread:
1 1/3  Cups  All-Purpose Flour
8  Tablespoons  Butter, cut into small
    , pieces
1/4  Cup  Sugar
1  Tablespoon  Sugar
1    Egg Yolk
    Pinch Of Salt
1/2    Lemon, peel grated
    Filling:
1  Cup  Milk
1  Cup  Granulated Sugar
    Pinch Of Salt
1    Lemon, peel grated
4    Egg Yolks
2  Packages  Unflavored Gelatin
3  Tablespoons  Water
2  Cups  Whipping Cream
1  Pound  Cream Cheese
    Powdered Sugar

Directions:
To make shortbread: Sift flour onto a clean working surface or into a large bowl. Dot with butter. Make a well in the center and add sugar, egg yolk, salt and lemon peel. Working from the center outwards, quickly knead all ingredients to a smooth dough. Press into a ball and wrap in foil or plastic wrap. Refrigerate 30 minutes. Preheat oven to 375~. Grease 2 baking sheets. Line sides of a 10-inch springform cake pan with a strip of waxed paper. On a floured surface, roll out dough to make two 10-inch rounds. Place on greased baking sheets. pierce 1 round all over with a fork to prevent it from rising unevenly during cooking. Bake 8 to 10 minutes or until golden brown. While still warm, cut round which was pierced with a fork into 12 equal portions. Cool on a rack with other round. To Make Filling: Put milk, sugar, salt, lemon peel and egg yolk into a double boiler. Heat gently, stirring constantly until smooth and slightly thickened. Remove lemon custard from heat and transfer to a medium bowl. In a small saucepan, dissolve gelatin in water over low heat. Stir into lemon custard; cool. Whip cream until stiff. Beat cream cheese to soften. When custard begins to set, stir in beaten cream cheese. Put mixture into a blender and process until smooth. Return to bowl and carefully fold in whipped cream. Place uncut shortbread round in prepared springform pan. Spoon in cream cheese filling; smooth the surface. Arrange cut shortbread on top to form a round. Refrigerate until set. When completely set, remove cheesecake from pan and carefully peel away waxed paper. Sift powdered sugar over cake.

Cooks Tip: If desired, add fresh or frozen strawberries, raspberries or blueberries to the cream cheese mixture. Frozen fruit should be thawed, drained and sweetened to taste. If fresh fruit is used, wash, pat dry with paper towels and sprinkle with sugar. Let stand for a few minutes before adding to the mixture.


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