Yield: 1 Servings
|1⅓ cup||All-Purpose Flour|
|8 tablespoons||Butter -- cut into small|
|1 \N||Egg Yolk|
|½ \N||Lemon -- peel grated|
|1 cup||Granulated Sugar|
|1 \N||Lemon -- peel grated|
|4 \N||Egg Yolks|
|2 packs||Unflavored Gelatin|
|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