Directions: |
Directions:Cookie Mixture: Mix 1 cup flour, ¼ cup sugar, 1 teaspoon lemon rind, and vanilla. With a pastry blender cut in the butter and 1 egg yolk. Shape into a ball; wrap in plastic wrap and refrigerate for 1 hour. Heat oven to 400° . Roll about ⅓ of the dough between floured pieces of waxed paper into a 10½ inch circle. Place on the bottom of a 10 inch springform pan and trim to fit. Or may press dough into bottom and sides of pan. Bake about 10 minutes or until golden. Cool. Grease side of springform pan. Fit over filled base. Roll rest of dough into 15 x 4 inch rectangle; cut in half lengthwise; use to line side of pan; patching if necessary.
Cheese Filling: Increase oven temperature to 500°. With electric mixer or spoon, beat cheese until fluffy. Combine 1¾ cups sugar with vanilla, orange rind, 3 tablespoons flour, salt, and ½ teaspoon lemon rind; slowly add to cheese, beating until smooth. Add 5 eggs and 2 egg yolks, one at a time, beating well after each addition. Stir in cream. Pour into the lined pan.
Bake at 500° for 10 minutes or until the top is golden. If it is browning too quickly you may cover with tinfoil. Reduce oven temperature to 200° and bake for 1 hour. Turn off oven heat, open door of oven slightly and let stand until cool. Remove side of pan; refrigerate 24 hours if possible.
Cherry Sauce:
Mix 4 teaspoons cornstarch with 2 tablespoons sugar. Very slowly stir in juice from a 15 oz can of red pie cherries. Simmer until clear and thickened. Add the cherries, 1 teaspoon lemon juice, and ¼ teaspoon almond extract. |
This recipe for Cheesecake is from