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Desserts

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.
time
prep:
35 min
total:
4 hr 25 min
servings
total:
12 servings
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What You Need

1/3
cup  butter or margarine, softened
1/3
cup  sugar
4
 eggs, divided
1-1/2
tsp.  grated lemon zest, divided
2
tsp.  lemon juice, divided
1
cup  flour
3
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4
cup  sugar
2
Tbsp.  flour
2
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

Size-Wise
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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