Post by chief_cook2 on Jul 10, 2003 7:59:03 GMT -6
presented by The Sandhurst Estate
Crust:
1 cup sifted flour
1/4 cup sugar
1 teaspoon grated lemon peel
1/2 cup butter
1 egg yolk, slightly beaten
1/4 teaspoon vanilla
Combine flour, sugar and lemon peel. Cut in butter until mixture is crumbly.
Add egg yolk and vanilla. Blend thoroughly. Pat 1/3 of dough on the bottom
of a 9" spring form pan (sides removed). Bake in 400 degree oven for 6
minutes
or until golden brown. Let cool. Butter sides of pan and attach to bottom.
Pat remaining dough evenly on sides to a height of 2".
Cream Cheese Filling:
5 8 ounce packages cream cheese
1/4 teaspoon vanilla
3/4 teaspoon grated lemon peel
1 3/4 cups sugar
3 tablespoons flour
1/3 teaspoon salt
5 eggs (1 cup)
2 egg yolks
1/4 cup heavy cream
In a mixer, stir cream cheese to soften then beat until fluffy. Add vanilla
and lemon peel.
Separately mix sugar, flour and salt. Gradually blend into cream cheese. Add
eggs
and yolks, one at a time, beating well after each one. Gently fold in cream.
Pour into crust-lined pan and bake in a very hot oven at 500 degrees for 5-8
minutes,
until the top edge of crust is golden. Reduce oven to 200 degrees and bake
1 hour longer. Remove from the oven and cool for 3 hours. Remove
sides of pan and serve topped with fresh strawberry puree.
Garnish with fresh strawberries.