LOCATION: Recipes >> Desserts Cheesecake >> Cheesecake 23
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Cheesecake 23
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Cheesecake
Yield: 16 Servings
1 cup flour
1/4 cup sugar
1 teaspoon lemon, grated
1/2 teaspoon vanilla
1 egg yolk
1/4 cup butter
1 tablespoon water
40 oz cream cheese
1 3/4 cups sugar
3 tablespoons flour
2 teaspoons lemon, grated
1 1/2 teaspoons orange, grated
1/4 teaspoon vanilla
5 eggs
2 egg yolks
1/4 cup heavy cream
2 tablespoons sugar
4 teaspoons cornstarch
16 oz pineapple, undrained
2 tablespoons lemon juice
2 drops yellow food coloring
Preheat oven to 400F.
Combine crust ingredients in food processor and process until fine
crumb. Press into bottom and up sides of 9" springform pan. Bake
for 10 minutes or until golden brown. Remove from oven. Increase
oven temperature to 500F.
Combine filling ingredients and blend until smooth. Fill prepared
pan and return to oven for 10 minutes.
Reduce oven temperature to 250F. and continue baking for 60 minutes.
Remove from oven and cool to room temperature. Chill until serving,
but remove and return to room temperature before serving.
Glaze: Combine all ingredients and cook at medium temperature
until thickened. Serve with cheesecake.
Note: Any pie filling could be used directly from can....i.e.
peaches, cherries, apple, blueberry.
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