|All purpose flour||3⁄4 Cup (12 tbs)|
|Cold butter||6 Tablespoon, cut into pieces|
|Lemon peel strips||4 (1 Inch Strips, Cut With Vegetable Peeler)|
|Cream cheese||24 Ounce, quartered (3 Packages Of 8 Ounce Each)|
|Sugar||1 Cup (16 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Tablespoon|
|Lemon peel strips||2|
|Salt||1⁄4 Teaspoon (1 Inch Strips, Cut With Vegetable Peeler)|
|Fresh pineapple/3/4 cup canned crushed pineapple||1 Cup (16 tbs), cut into chunks|
|Water||1⁄4 Cup (4 tbs)|
For crust, place steel blade in work bowl; add 3/4 cup flour, butter, 3 tablespoons sugar, and 4 strips lemon peel.
Process till peel is finely chopped and mixture is crumbly.
Add 1 egg yolk and 1/4 teaspoon vanilla; process just till mixture forms a ball, Pat 1/3 of the dough on bottom of 8-inch spring-form pan (sides removed).
Bake in 400° oven about 7 minutes or till golden; cool.
Butter sides of pan; attach to bottom.
Pat remaining dough on sides of pan to height of 1 3/4 inches; set aside.
For filling, place steel blade in work bowl (no need to wash work bowl after preparing crust).
Add cream cheese, 1 cup sugar, milk, 2 tablespoons flour, 2 strips lemon peel, salt, and 1/4 teaspoon vanilla.
Process till mixture is creamy, scraping bowl as needed.
With machine running add eggs and 1 egg yolk through feed tube.
Process till smooth, scraping bowl occasionally.
Turn into crust-lined pan.
Bake in 350° oven for 50 to 60 minutes or till center appears set.
Remove from oven; cool 15 minutes in pan.
Loosen sides of cheesecake from pan with spatula.
Cool 30 minutes more.
Remove sides of pan.
Cool 2 hours more before adding glaze.
For glaze, place steel blade in work bowl; add fresh pineapple chunks.
Process with on/off turns till chopped.
Transfer to 1-quart saucepan; add water.
(Or, combine canned crushed pineapple and water.) Bring to boil over medium-high heat.
Boil gently, uncovered, for 2 minutes.
Thoroughly stir together 3 to 4 tablespoons sugar (taste pineapple for sweetness) and cornstarch; stir into the boiling fruit.
Cook and stir about 1 minute or till thickened.
Cool to room temperature.
Spoon over cooled cheesecake; chill at least 2 hours before serving.
Serving size: Complete recipe
Calories 4999 Calories from Fat 2844
% Daily Value*
Total Fat 323 g497.4%
Saturated Fat 183.3 g916.7%
Trans Fat 0 g
Cholesterol 1555.5 mg518.5%
Sodium 3365.6 mg140.2%
Total Carbohydrates 476 g158.8%
Dietary Fiber 12.1 g48.6%
Sugars 349.7 g
Protein 73 g145%
Vitamin A 234.8% Vitamin C 260.4%
Calcium 94.9% Iron 64.8%
*Based on a 2000 Calorie diet