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1
First prepare pastry dough.
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2
In large bowl, with mixer at low speed, beat flour, butter, sugar, egg yolk and grated lemon peel until well mixed.
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3
Shape dough into ball; wrap with plastic wrap and refrigerate 1 hour.
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4
Preheat oven to 400F.
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5
Press 1/3 of dough onto bottom of 10x2-1/2-inch springform pan; keep remaining dough refrigerated.
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6
Bake crust 8 minutes or until golden; cool in pan on wire rack.
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7
Turn oven control to 475F.
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8
While crust is cooling, prepare filling: In large bowl, with mixer at medium speed, beat cream cheese just until smooth; slowly beat in sugar, scraping bowl often with rubber spatula.
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9
Add eggs, milk, flour, egg yolks and lemon peel; beat 5 minutes, occasionally scraping bowl.
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10
Press remaining dough around sides of pan to within 1-inch of top.
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11
Pour cream cheese mixture into crust.
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12
Bake cheesecake 12 minutes.
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13
Turn oven control to 300F; bake 35 minutes longer.
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14
Turn off oven; let cheesecake remain in oven 30 minutes.
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15
Remove cheesecake from oven; cool completely in pan on wire rack.
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16
Cover and refrigerate at least 4 hours or until well chilled.
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17
When cheesecake is firm, use spatula to loosen pan from cheesecake and slide onto serving plate.
