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Rich Cream Cheesecake

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  All purpose flour 200 Gram (1 1/3 Cup)
  Butter 120 Gram, cut in small pieces (8 Tablespoon)
  Sugar 70 Gram (1/4 Cup Plus 1 Tablespoon)
  Egg yolk 1
  Salt 1 Pinch
  Grated lemon peel 1⁄2 Tablespoon (Peel Of 1/2 Lemon)
  Milk 250 Milliliter (1 Cup)
  Granulated sugar 200 Gram (1 Cup)
  Grated lemon peel 1 Tablespoon (Peel Of 1 Lemon)
  Unflavored gelatin 2 Ounce (2 Envelopes, 1 Ounce Each)
  Water 3 Tablespoon
  Whipping cream 450 Milliliter (Scant 2 Cups)
  Cream cheese 1 Pound (450 Gram)
  Powdered sugar 1 Tablespoon

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 outwa'rds, 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°F (190°C).
Grease 2 baking sheets.
Line sides of a 10-inch (25-cm) springform cake pan with a strip of waxed paper.
On a floured surface, roll out dough to make two 10-inch (25-cm) 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 yolks 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 Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6314 Calories from Fat 3736

% Daily Value*

Total Fat 421 g647.9%

Saturated Fat 258.5 g1292.3%

Trans Fat 0 g

Cholesterol 1609.8 mg536.6%

Sodium 2077.2 mg86.5%

Total Carbohydrates 499 g166.4%

Dietary Fiber 7.8 g31.1%

Sugars 339.3 g

Protein 108 g215.8%

Vitamin A 184.4% Vitamin C 48.4%

Calcium 112.7% Iron 68.6%

*Based on a 2000 Calorie diet


Rich Cream Cheesecake Recipe