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Classic Cheesecake with Pastry Crust

Classic Cheesecake with Pastry Crust recipe
photo by:kraft
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.
35 min
4 hr 25 min
12 servings
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What You Need

cup  butter or margarine, softened
cup  sugar
 eggs, divided
tsp.  grated lemon zest, divided
tsp.  lemon juice, divided
cup  flour
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
cup  sugar
Tbsp.  flour
Tbsp.  milk

Make It

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.

Kraft Kitchens Tips

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