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Rich Cream Cheesecake Recipe
|All purpose flour||200 Gram (1 1/3 Cup)|
|Butter||120 Gram, cut in small pieces (8 Tablespoon)|
|Sugar||70 Gram (1/4 Cup Plus 1 Tablespoon)|
|Grated lemon peel||1⁄2 Tablespoon (Peel Of 1/2 Lemon)|
|Milk||250 Milliliter (1 Cup)|
|Granulated sugar||200 Gram (1 Cup)|
|Grated lemon peel||1 Tablespoon (Peel Of 1 Lemon)|
|Unflavored gelatin||2 Ounce (2 Envelopes, 1 Ounce Each)|
|Whipping cream||450 Milliliter (Scant 2 Cups)|
|Cream cheese||1 Pound (450 Gram)|
|Powdered sugar||1 Tablespoon|
Serving size: Complete recipe
Calories 6314 Calories from Fat 3736
% Daily Value*
Total Fat 421 g647.9%
Saturated Fat 258.5 g1292.3%
Trans Fat 0 g
Cholesterol 1609.8 mg
Sodium 2077.2 mg86.5%
Total Carbohydrates 499 g166.4%
Dietary Fiber 7.8 g31.1%
Sugars 339.3 g
Protein 108 g215.8%
Vitamin A 184.4% Vitamin C 48.4%
Calcium 112.7% Iron 68.6%
*Based on a 2000 Calorie diet
Dot with butter.
Make a well in the center and add sugar, egg yolk, salt and lemon peel.
Working from the center outwa'rds, quickly knead all ingredients to a smooth dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
Preheat oven to 375°F (190°C).
Grease 2 baking sheets.
Line sides of a 10-inch (25-cm) springform cake pan with a strip of waxed paper.
On a floured surface, roll out dough to make two 10-inch (25-cm) rounds.
Place on greased baking sheets.
Pierce 1 round all over with a fork to prevent it from rising unevenly during cooking.
Bake 8 to 10 minutes or until golden brown.
While still warm, cut round which was pierced with a fork into 12 equal portions.
Cool on a rack with other round.
To make filling, put milk, sugar, salt, lemon peel and egg yolks into a double boiler.
Heat gently, stirring constantly until smooth and slightly thickened.
Remove lemon custard from heat and transfer to a medium bowl.
In a small saucepan, dissolve gelatin in water over low heat.
Stir into lemon custard; cool.
Whip cream until stiff.
Beat cream cheese to soften.
When custard begins to set, stir in beaten cream cheese.
Put mixture into a blender and process until smooth.
Return to bowl and carefully fold in whipped cream.
Place uncut shortbread round in prepared springform pan.
Spoon in cream cheese filling; smooth the surface.
Arrange cut shortbread on top to form a round.
Refrigerate until set.
When completely set, remove cheesecake from pan and carefully peel away waxed paper.
Sift powdered sugar over cake.