* Exported from MasterCook *

                        New York-Style Cheesecake

Recipe By     :
Serving Size  : 16    Preparation Time :2:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  flour, all-purpose
     1/4           cup  sugar
  1           teaspoon  lemon rind -- grated
     1/4           cup  butter -- softened
  1                     egg yolk
     1/2      teaspoon  vanilla
  2 1/2         pounds  cream cheese -- softened
  1 3/4           cups  sugar
  3        tablespoons  flour
  2          teaspoons  lemon rind -- grated
  2          teaspoons  vanilla
  5                     eggs
  2                     egg yolks
     1/4           cup  whipping cream

To prepare crust: Using the first six ingredients, in a small bowl, stir
together flour, sugar and lemon peel.  Thoroughly blend in butter, egg
yolk and vanilla.  Mix with fork or fingers until dough holds together.

Press 1 cup of dough on bottom of a greased 9-by-3 inch springform pan. 
Cover remaining dough with plastic wrap and set aside.  Bake in preheated
400-degree oven until lightly browned, 8 to 10 minutes.  Cool on wire rack
until pan is cool enough to handle.

Press reserved dough around sides of pan to height of 2 1/2 inches,
joining sides to baked bottom crust.

To prepare filling: In large mixing bowl, beat together cream cheese,
sugar, flour, lemon peel and vanilla at high speed until fluffy.  Add eggs
and egg yolks one at a time, beating well after each addition.  Blend in
cream.

Pour filling into crust.  Bake in preheated 400-degree oven for 10
minutes.  Reduce heat to 300 degrees and bake until cake tester inserted
in center comes out clean, an additional 50 to 60 minutes.  Cool on wire
rack.  Spread with topping, if desired (see Rosy Raspberry Topping).

Refrigerate until firm, 8 hours or overnight.  To serve, remove rim of pan
and cut into small (it's rich, remember?) wedges.





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Per Serving (excluding unknown items): 450 Calories; 31g Fat (62.1%
calories from fat); 9g Protein; 35g Carbohydrate; trace Dietary Fiber;
189mg Cholesterol; 259mg Sodium.  Exchanges: 1/2 Grain(Starch); 1 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 5 1/2 Fat; 1 1/2 Other Carbohydrates.

NOTES : Making an excellent cheesecake requires a good springform
        pan -that's a pan that has a removable collar that springs
        away from the sides of the pan when a lever is
        released-quality ingredients and a good recipe.  Here is
        one of the best.  The ingredients are expensive, but the
        result is a heavy, rich cake that your guests will
        literally moan about.
        

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0