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1
Heat oven to 450F.
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2
In a large bowl combine first 5 ingredients.
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3
Blend until crumbly.
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4
Sprinkle milk over mixture {2-3 Tablespoons}.
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5
Stirring until dough is just moist enough to hold together.
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6
Form into ball.
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7
Press mixture evenly over bottom and 2 1/2 inches up sides of un-greased 9 inch spring form pan.
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8
Chill.
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9
In large bowl beat cream cheese until creamy.
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10
Add sugar, flour, lemon peel, salt and vanilla, beat well.
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11
Add eggs one at a time, beating well after each egg.
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12
Blend in cream.
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13
Pour filling into prepared pan.
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14
Bake at 450 for 10 minutes reduce heat to 300 F and bake for 65 to 70 minutes or until filling is almost set and golden brown.
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15
Cool.
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16
Refrigerate several hours or overnight before serving.
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17
Serve plain or with sweetened fruit.
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18
Tip:.
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19
I always look for the hat around the rim of the pan the cheesecake will raise and puff around the rim.
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20
I leave the cheesecake for a minimum of 48 hours in the refrigerator to ripen.
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21
To half recipe use an 8 inch pan and 450F for 10 minutes and 200F for 35 - 40 minutes.
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22
Cheesecake may also be baked in a 13x9 inch pan.
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23
450F for 10 minutes; 200F for 55-60 minutes.
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24
*Self rising flour not recommended.
