Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. Shortbread:

  3. 1 1/3 Cups All-Purpose Flour

  4. 8 Tablespoons Butter -- cut into small

  5. -- pieces 1/4 Cup Sugar

  6. 1 Tablespoon Sugar

  7. 1 Egg Yolk

  8. 1/2 Lemon -- peel grated

  9. Filling:

  10. 1 Cup Milk

  11. 1 Cup Granulated Sugar

  12. 1 Pinch Salt

  13. 1 Lemon -- peel grated

  14. 4 Egg Yolks

  15. 2 Packages Unflavored Gelatin

  16. 3 Tablespoons Water

  17. 2 Cups Whipping Cream

  18. 1 Pound Cream Cheese

  19. Powdered Sugar

Instructions Jump to Ingredients ↑

  1. To make shortbread: Sift flour onto a clean working surface or into a large bowl. Dot with butter. Make a well in the center and add sugar, egg yolk, salt and lemon peel. Working from the center outwards, quickly knead all ingredients to a smooth dough. Press into a ball and wrap in foil or plastic wrap. Refrigerate 30 minutes. Preheat oven to 375~. Grease 2 baking sheets. Line sides of a 10-inch springform cake pan with a strip of waxed paper. On a floured surface, roll out dough to make two 10-inch rounds. Place on greased baking sheets. pierce 1 round all over with a fork to prevent it from rising unevenly during cooking. Bake 8 to 10 minutes or until golden brown. While still warm, cut round which was pierced with a fork into 12 equal portions. Cool on a rack with other round.

  2. To Make Filling: Put milk, sugar, salt, lemon peel and egg yolk into a double boiler. Heat gently, stirring constantly until smooth and slightly thickened. Remove lemon custard from heat and transfer to a medium bowl. In a small saucepan, dissolve gelatin in water over low heat. Stir into lemon custard; cool. Whip cream until stiff. Beat cream cheese to soften. When custard begins to set, stir in beaten cream cheese. Put mixture into a blender and process until smooth. Return to bowl and carefully fold in whipped cream.

  3. Place uncut shortbread round in prepared springform pan. Spoon in cream cheese filling; smooth the surface. Arrange cut shortbread on top to form a round. Refrigerate until set. When completely set, remove cheesecake from pan and carefully peel away waxed paper. Sift powdered sugar over cake.


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