Ingredients: |
Ingredients: Crust:
1 c. flour
1 tsp. finely grated lemon zest
1 stick unsalted butter, cut into 1/2 in. pieces and chilled
1/4 c. sugar
1/8 tsp. salt
Filling:
1 T. plus 2 tsp. cornstarch
2 large egg yolks
1/4 c. lemon juice
1 1/4 lbs. cream cheese, softened
1/4 c. sour cream
1 tsp. vanilla
1/2 c. cold water
1 3/4 c. sugar
1 tsp. finely grated lemon zest
2 T. flour
3 large eggs, at room temp.
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Directions: |
Directions:Preheat oven to 325º and position a rack in the center. Butter a 9 inch square baking dish. In a food processor pulse the flour, sugar, lemon zest and salt. Add the butter and pulse until a soft, crumbly dough forms. Press the dough evenly over the bottom and a scant 1/2 inch up the sides of the pan. Bake the crust for 20 minutes, or until golden and firm-do not overbake or it will get hard. In a small bowl, dissolve the cornstarch in the water. In a medium saucepan, whisk the egg yolks with 3/4 c. sugar and lemon juice. Whisk in the cornstarch mixture and cook over moderate heat, whisking gently. Until the sugar is dissolved and lemon mixtureis hot, about 4 minutes. Boil over moderately high for 1 minute, whisking constantly, until the mixture is thick and glossy. Strain the lemon mixture into a heatproof bowl. Stir in the lemon zest and let cool. In a large bowl, using an electric mixer, beat the cream cheese with the remaining 1 c. sugar until smooth. Beat in the flour until blended. Add the eggs, 1 at a time, beating well between additions. Add the sour cream and the vanilla and beat until the batter is smooth. Pour the cream cheese batter over the crust and smooth the surface with a spatula. Dollop the lemon mixture on the cheesecake batter and carefully swirl it into the batter, take care not to cut into the crust. Bake the cheesecake for about 40 minutes, or until golden around the edge and just set. Run the tip of a knife around the edge to loosen the cheesecake from the side of pan. Let cool on a wire rack for 1 hour. Then, refrigerate the cheesecake until thoroughly chilled. Cut into squares and serve. |
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