Yield: 1 Servings
Measure | Ingredient |
---|---|
\N \N | Shortbread: |
1⅓ cup | All-Purpose Flour |
8 tablespoons | Butter -- cut into small |
\N \N | Pieces |
¼ cup | Sugar |
1 tablespoon | Sugar |
1 \N | Egg Yolk |
\N pinch | Salt |
½ \N | Lemon -- peel grated |
\N \N | Filling: |
1 cup | Milk |
1 cup | Granulated Sugar |
\N pinch | Salt |
1 \N | Lemon -- peel grated |
4 \N | Egg Yolks |
2 packs | Unflavored Gelatin |
3 tablespoons | Water |
2 cups | Whipping Cream |
1 pounds | Cream Cheese |
\N \N | Powdered Sugar |
To make shortbread: Sift flour onto a clean working surface or into a large bowl. Dot with butter. Make a well in the center and add sugar, egg yolk, salt and lemon peel. Working from the center outwards, 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~. Grease 2 baking sheets. Line sides of a 10-inch springform cake pan with a strip of waxed paper. On a floured surface, roll out dough to make two 10-inch 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 yolk 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.
Recipe By : The Best of Baking by Wolter and Teubner - Page 41 File