Ingredients: |
Ingredients: CRUST
1 cup sifted all-purpose flour (sift before measuring)
1/4 cup sugar
1 teaspoon grated lemon peel
1/2 teaspoon vanilla
1 egg yolk
1/4 cup butter or margarine, softened.
FILLING
5 (8oz.) packages of cream cheese, softened
1 3/4 cups sugar
3 tablespoons flour
2 teaspoons grated leom peel
1 1/2 teaspoons grated orange peel
1/4 teaspoon vanilla
5 eggs, plus 2 egg yolks
1/4 cup heavy cream
PINEAPPLE GLAZE
2 tablespoons sugar
4 teaspoons cornstarch
2 (8oz.) cans crushed pineapple in heavy syrup, drained
2 tablespoons lemon juice
2 drops yellow food coloring
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Directions: |
Directions:Preheat oven to 400º. Grease inside 9" springform pan (3"height). Remove sides of pan. Make crust in medium bowl by combining flour, sugar, lemon peel, vanilla. Make a well in center of dry ingredients and with a fork blend in yolk and butter. Mix with fingertips until smooth. Roll out 1/2 crust dough onto bottom of springform pan. You can use wax paper on top to prevent sticking to rolling pin. Place on bottom of pan and bake for 6 minutes until golden. Cool. Divide remaining dough into three strips and roll out dough for the sides of the pan. Line the sides of the pan with pastry strips, overlapping ends. Preheat oven to 450º
Filling:
In a large mixing bowl, blend cheese, sugar, peels and vanilla on high speed. Beat in eggs and yolks, one at a time until smooth, scraping sides of the bowl with a spatula. Beat in heavy cream. Pour into assembled springform pan, bake for 10 minutes at 450º. Leave in oven and lower temperature to 250º. Bake for 1 hour or until firm. Remove from oven and cool for 2 hours. Make glaze in small saucepan, combine sugar and cornstarch and add in remaining ingredients. Cook over median heat and bring to boil, stirring constantly, boil for 1 minute or until thickened and translucent. While still in springform pan, spread glaze over cooled cheesecake and refrigerate for at least 3 hours or overnight. To remove from pan, loosen pastry from sides of pan with a spatula and remove sides of pan. |
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