Comida Kraft
Recipe Box

Classic Cheesecake with Pastry Crust

Prep Time
35
min.
Total Time
4
hr.
25
min.
Servings

12 servings

With just a hint of lemon flavor in both the crust and filling, this creamy cheesecake in a buttery pastry crust makes the perfect ending to a special meal.

Read MoreRead Less

What You Need

Showing deals in Winnetka, IL 60093
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Beat butter and 1/3 cup sugar in medium bowl with electric mixer on medium speed until light and fluffy. Blend in 1 of the eggs, 1/2 tsp. of the lemon peel and 1 tsp. of the lemon juice. Add 1 cup flour; mix well. Reserve 3/4 cup of the dough; cover and refrigerate until ready to use. Press remaining dough firmly onto bottom of springform pan. Bake 10 minutes; cool. Press reserved dough 2 inches up side of pan. Increase oven temperature to 450°F (or to 425°F if using a dark nonstick pan).
  • Beat cream cheese, 3/4 cup sugar, 2 Tbsp. flour, remaining 1 tsp. lemon peel and remaining 1 tsp. lemon juice in large bowl with electric mixer on medium speed until well blended. Add remaining 3 eggs, 1 at a time, mixing just until blended after each addition. Blend in milk; pour into crust.
  • Bake 10 minutes. Reduce oven temperature to 250°F (or to 225°F for a dark nonstick pan); continue baking 40 minutes. Run small knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate several hours or overnight. Store leftover cheesecake in refrigerator.

Size-Wise

Savor a serving of this indulgent, special occasion dessert that is perfect for a party. One pie makes enough for 12 servings.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 380
Total fat 26g
Saturated fat 16g
Cholesterol 145mg
Sodium 290mg
Carbohydrate 29g
Dietary fiber 1g
Sugars 19g
Protein 7g
% Daily Value
Vitamin A 20 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from this cake is extremely versatile any topping that is added is sure to rave revues. this cake is extremely versatile any topping that is added is sure to rave revues. i have 3 teenage sons and 1 daughter that all prefer their cheescake a different way. i 1/4 the cake giving each their own favorite topping: 1) chocolate sauce w/ rapsberrie 2) pineapple glaze 3) mandrin orange segments, kiwi and bananas 4) chocolate dipped strawberries w/ crushed almonds. i also added a little brown sugar into the pastry crust and omited the lemon zest this usually gives aslight bitter taste if there is any leftovers.
Date published: 2002-10-12
Rated 2 out of 5 by from I loved the pastry crust even though it is really weird putting it in the pan, however, the 5 of us... I loved the pastry crust even though it is really weird putting it in the pan, however, the 5 of us did not care for the actual cheesecake filling. I will use this pastry crust recipe again but will try other cheesecak recipes until I find the one that tastes right.
Date published: 2007-12-05
Rated 5 out of 5 by from I love this recipe. I love this recipe. Everyone one always enjoys it and asks for the recipe. I like to make it with lower fat cream cheese so that it is not too rich. Usually I used 1 package of original, 2 packages of the one-third less fat and 1 package of fat free.
Date published: 2006-09-15
Rated 4 out of 5 by from this went well although i did find it to taste very cream cheesy more than other cheesecakes.. this went well although i did find it to taste very cream cheesy more than other cheesecakes.. i thought it needed something.. we used strawberry preserves on top... the crust i think was my favorite part it was so good
Date published: 2007-01-28
Rated 5 out of 5 by from This cheesecake was the most like cheesecakes I remember as a young person. This cheesecake was the most like cheesecakes I remember as a young person. The flavor, just a hint of lemon and the texture were so perfect. Thank you. I will make this for special occasions.
Date published: 2008-12-25
Rated 4 out of 5 by from Great cheesecake. Great cheesecake. Not too hard to make and I liked the pastry crust better than a graham cracker crust. I added some fresh red raspberries on top for color.
Date published: 2007-03-06
Rated 4 out of 5 by from THIS IS SIMILAR TO OLD FASHION GERMAN CHEESE CAKE. THIS IS SIMILAR TO OLD FASHION GERMAN CHEESE CAKE. WE ALSO ADDED SOUR CREAM, COTTAGE CHEESE AND VANILLA FLAVORING.
Date published: 2007-04-18
Rated 1 out of 5 by from awful awful
Date published: 2008-06-11
  • y_2016, m_12, d_7, h_14
  • bvseo_bulk, prod_bvrr, vn_bulk_0.0
  • cp_1, bvpage1
  • co_hasreviews, tv_4, tr_8
  • loc_en_US, sid_51966, prod, sort_[SortEntry(order=RELEVANCE, direction=DESCENDING)]
  • clientName_khcrm

K:172 v0:51966

>