Ingredients:
Crust:
- 3/4 Cup all purpose flour
- 3 Tbls sugar
- 1 Tsp finely shredded lemon peel, divided
- 6 Tbls butter
- 1 Egg yolk, lightly beaten
- 1/2 Tsp vanilla extract, divided
Filling:
- 3 Packages (8 oz ea) Philadelphia Cream Cheese, softened
- 1 Cup sugar
- 2 Tbls all purpose flour
- 1/4 Tsp salt
- 2 Eggs
- 1 Egg yolk
- 1/4 Cup milk
Recipe calls for a raspberry topping but we like my homeade blackberry jam better.
For Crust:
Combine flour, sugar, and 1/2 of lemon peel. Cut in butter until crumbly. Stir in egg yolk and 1/2 of vanilla. Pat 1/3 of dough onto bottom of 9" springform pan with side removed. Bake at 400 degrees for 7 min. or until golden, cool. Attach side of pan to bottom, pat remaining dough to sides to height of about 1 3/4", set aside.
For Filling:
Beat cheese, remaining lemon peel and vanilla until fluffy, combine sugar, flour and salt, beat into the cream cheese mixture, mix well. Add eggs and yolk beat at low speed until combined. Stir in milk. Pour into crust lined pan. Place on a shallow baking pan in the oven. Bake at 375 degrees for 35-40 min or until center is set. Cool for 15 min, loosen the sides of cheesecake from pan with spatula. Cool 30 minutes, remove sides of pan Cool for 1-2 hours to chill well.
Serve with raspberry, strawberry or our favorite blackberry jam.
