PAT'S CREAM CHEESECAKE
(From the kitchen of my sister-in-law,
Patricia L. Thomas)
1 recipe Cheesecake Crust (recipe follows)
FILLING:
3/4 cup sugar
2 tablespoons flour
1/8 teaspoon salt
3 packages (8 oz.) cream cheese,
at room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract
1/2 teaspoon grated lemon peel
1 cup heavy or whipping cream,
unwhipped
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Prepare cheesecake crust; cool
Preheat oven to 375 degrees F. In large mixer bowl combine sugar, flour and salt; mix well. Add cream cheese. With mixer at medium speed, beat until smooth and well blended. Add eggs, vanilla and lemon peel; beat just until well blended. Stir in cream.
Pour on top of crust. Bake 55 minutes. (Center will be slightly soft.) Immediately run spatula around edge of cake to loosen from pan (helps prevent cracking). Cool on wire rack 1 hour, then cover and chill 4 to 5 hours before cutting.
Makes 12 servings, about 410 calories each.
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CRUST:
1/4 cup butter or margarine
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
Preheat oven to 400 degrees F. In large mixer bowl, beat butter or margarine until soft. Gradually add sugar; beat until light and fluffy. Add vanilla, then stir in flour. With floured fingertips, press dough evenly on bottom of ungreased 9-inch springform pan. Bake until golden, 8 to 10 minutes. Cool
completely on wire rack.