CHEESECAKE

CHEESECAKE SUPREME
Grocery List:
3/4 C   all purpose flour
3 T      sugar
1 t       grated lemon peel
6 T      butter
1         slighly beaten egg yolk
1/2 t    vanilla
3         8-ounce pkg cream cheese,
           softened
1 C      sugar
2 T      all-purpose flour
1/4 t    salt
2         eggs
1         egg yolk
1/4 C   milk
Let's make the crust:
For the crust, combine the 3/4 cup flour, the 3 tablespoons sugar, and the 1/2 teaspoon of lemon peel. Cut in butter till crumbly. Stir in 1 slightly beaten egg yolk and 1/4 teaspoon of vanilla. Remove the bottom of an 8 or 9 inch spring form pan. On this bottom, pat out 1/3 of the dough. Bake it in a 400F oven for 7 minutes or till golden brown. Cool. Now, butter the sides of the pan and attach back to bottom. Pat remaining dough onto sides of pan to a height of 1 3/4 inches; set aside for a few minutes.
To make the filling, take a large mixer bowl and beat together the softened cream cheese, remaining lemon peel, and remaining vanilla till fluffy. Separately, stir together 1 cup sugar, the 2 tablespoons flour, and the salt. Now, gradually stir into cream cheese mixture. Add the 2 eggs and 1 egg yolk all at once. Beat at low speed just till combined. Stir in milk. Pour into the crust-lined pan. Bake in a 450F oven for 10 minutes. Then, reduce heat to 300F and bake 50 to 55 minutes more or till center appears set and a knife inserted into the center comes out clean. Cool 15 minutes. Loosen sides of cheesecake from pan with a spatula. Cool 30 minutes; remove sides of pan. Cool about 2 hours longer. Chill thoroughly.