3/4 cup all purpose flour
3 tblsp sugar
1 tsp grated
6 tblsp butter
slighly beaten egg yolk
1/2 tsp vanilla
8-ounce pkg cream cheese, softened
1 cup sugar
2 tblsp all-purpose flour
1/4 tsp salt
1/4 cup milk
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.)
From: firstname.lastname@example.org (Denise Long)