|Soft butter||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Flour||1 Cup (16 tbs)|
|Grated lemon rind||1 Teaspoon|
|Philadelphia cream cheese||40 Ounce (Five 8 Ounce Packages)|
|Sugar||1 3⁄4 Cup (28 tbs)|
|Heavy cream||1⁄4 Cup (4 tbs)|
|Grated orange rind||1 Teaspoon|
|Fruit juice||1 Cup (16 tbs)|
|Lemon juice||1 Teaspoon|
Combine first 6 ingredients to make a soft dough.
Chill 1 hour.
Roll out 1/3 of chilled dough on, or between, lightly floured sheets of waxed paper.
Cut circle to fit bottom of 2 quart springform pan or casserole dish.
Bake at 350Â°F for 10 to 12 minutes or until lightly browned.
I have omitted baking the pastry bottom with no bad result and just proceeded to the next step.
Roll out remaining dough; line sides of baking pan/dish.
Filling: Beat softened cream cheese with electric mixer until fluffy.
Mix together dry ingredients, mix into cheese.
Add the 5 whole eggs, unbeaten, with vanilla.
Beat in the 2 egg yolks separately.
Stir in the cream and grated rinds.
Pour cheese mixture into lined pan/dish; it will completely fill pastry shell.
Bake at 450Â°F for 10 minutes or until lightly browned.
Reduce heat to 300Â° F; bake 1 hour.
The top should be lightly browned.
Cool completely then refrigerate.
If a casserole is used, it can be inverted onto a plate, when cooled, to remove.
Serve with fruit glaze, when cheesecake is chilled.
Fruit Glaze: Mix liquid into dry ingredients carefully to avoid lumps.
Cook, stirring, over medium heat.
Bring to boil.
When it becomes clear, remove from heat, add lemon juice.
Place fruit (sliced peaches, strawberries, crushed pineapple) on cheesecake.
Pour glaze over fruit before it sets.
Gilding the Lily: Poach peeled and cored pear halves in sugar water and Cointreau; drain well, using liquid to make a cornstarch glaze for the pears.
Place pears on top of cheesecake.
Gently pour slightly cooled glaze over them.
Serve slices of cheesecake with a warm hot fudge sauce to present a cheesecake poire belle helene.