- 120 mins
- 175 mins
Ingredients
- Crust:
- 3/4 Cup FLOUR
- 1/2 Teaspoon SUGAR
- 1/2 Teaspoon Grated LEMON PEEL
- 6 Tablespoons BUTTER
- 1 Slightly beaten EGG Yolk
- 1/4 Teaspoon VANILLA
- Filling:
- 3 8-ounce packages of CREAM CHESE (Softened)
- 1/4 Teaspoon Grated LEMON PEEL
- 1/4 Teaspoon VANILLA
- 1/4 Teaspoon SALT
- 1 Cup SUGAR
- 2 Tablespoons FLOUR
- 2 EGGS
- 1 EGG YOLK
- 1/4 Cup MILK
- Topping:
- 1 Can CHERRY PIE FILLIN
- 1 Teaspoon LEMON JUICE
Preparation
Step 1
Crust:
For crust combine FLOUR, SUGAR and LEMON Peel.
Cut in BUTTER until crumbly.
Stir in EGG YOLK and VANILLA.
Put 1/3 of dough onto bottom of 8-incyh spring from pan (sides removed).
Bake in 400º oven for 7 minutes or until golden.
Cool. Butter sides of pan; attach to bottom of pan.
Pat remaining dough onto sides of pan to a height of 1 3/4 inches.
Filling:
Beat softened CREAM CHEESE until creamy.
Add LEMON PEEL and VANILLA.
Mix SUGAR, FLOUR and SALT; gradually blend into CHEESE.
Add 2 EGGS and 1 EGG YOLK all at once; beat just until blended.
Stir in MILK.
Turn into crust-lined pan.
Bake in 450º oven for 10 minutes.
Reduce heat to 300º; bake 55 minutes more or until center appears set.
Remove from oven; cool 15 minutes.
Loosen sides of cheesecake from pan with spatula.
Cool 1/2 hour more; remove sides of pan.
Cool 2 hours longer.
Topping:
Mix CHERRY PIE FILLING and LEMON JUICE.
Pour onto top of cooled cheesecake.