Carnegie Cheesecake

By teri0000

Jeff Jansen family recipe

Ingredients

• Crust:
• 1 cup AP flour
• 1/4 cup sugar
• 1 tsp. grated lemon rind
• 1/2 tsp. vanilla extract
• 1 egg yolk
• 1 stick unsalted butter chilled and cut into 1/4 inch bits.
• Filling:
• 1 1/4 lbs. sofened cream cheese
• 3/4 cup sugar
• 1 1/2 tsp. flour
• 1 1/2 tsp. lemon juice
• 1 1/2 tsp. vanilla extract
• 3 eggs plus 1 egg yolk
• 2 tbsp. heavy cream

Preparation

Step 1

Crust:
1.Place flour,sugar,lemon rind,vanilla,egg yolk and butter in mixing bowl. With fingertips,rub together until well mixed and can form ball. Dust with a little flour,wrap in waxed paper and refrigerate for 1 hour.

2.Butter and flour 9x2 inch spring form pan. Roll out a piece of dough to cover bottom. Dough should be as thick for a sugar cookie.(1/4 inch)Bake at 350 degree preheated oven until light brown. Cool pan and bottom. Butter sides of pan. Roll out and line sides of pan with more of cookie dough. Trim excess from edges.

Filling:
Place cream cheese in large mixing bowl and beat with wooden spoon until smooth. Beat in sugar, a little at a time. Beat in flour,lemon,vanilla,eggs,and egg yolk and heavy cream. No lumps.Preheat oven 500 degrees.Pour filling into pan.Bake until dark brown.Cool for 30 min.Put oven at 350 now for 25-40 min.Cool in pan for 2 hrs.Remove from pan.Refrigerate overnight.Serve at room temp.Slice using hot,wet knife.If you overbake,the cake will crack.If underbake, the cake will be soft in center.