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1
Preheat oven to 350F if using a silver 9-inch springform pan (or to 325F if using a dark nonstick 9-inch springform pan).
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2
Beat butter and 1/3 cup sugar in medium bowl with electric mixer on medium speed until light and fluffy.
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3
Blend in 1 of the eggs, 1/2 tsp.
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4
of the lemon peel and 1 tsp.
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5
of the lemon juice.
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6
Add 1 cup flour; mix well.
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7
Reserve 3/4 cup of the dough; cover and refrigerate until ready to use.
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8
Press remaining dough firmly onto bottom of springform pan.
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9
Bake 10 minutes; cool.
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10
Press reserved dough 2 inches up side of pan.
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11
Increase oven temperature to 450F (or to 425F if using a dark nonstick pan).
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12
Beat cream cheese, 3/4 cup sugar, 2 Tbsp.
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13
flour, remaining 1 tsp.
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14
lemon peel and remaining 1 tsp.
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15
lemon juice in large bowl with electric mixer on medium speed until well blended.
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16
Add remaining 3 eggs, 1 at a time, mixing just until blended after each addition.
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17
Blend in milk; pour into crust.
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18
Bake 10 minutes.
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19
Reduce oven temperature to 250F (or to 225F for a dark nonstick pan); continue baking 40 minutes.
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20
Run small knife around rim of pan to loosen cake; cool before removing rim of pan.
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21
Refrigerate several hours or overnight.
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22
Store leftover cheesecake in refrigerator.
