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Lemon Cheesecake
Crust
18 2½-inch (6.25 cm)
square graham
crackers, broken
2 tablespoons
(30 ml)
sugar
cup (60 ml) butter
or
margarine,
melted
Filling
1-2
medium
lemons
1 cup (235 ml) sugar
2 packages
(8 oz
[225 g] each) cream
cheese, softened
2 tablespoons
(30 ml)
flour
4 eggs
Position multipurpose
blade in work bowl.
Add cracker
pieces and 2 tablespoons
(30 ml) sugan Pulse until fine,
3 to 4 times, 8 to 10 seconds each.
Drizzle butter
evenly over crumbs.
Process until blended,
5 to 10 seconds, scraping
sides once if necessary. Press
firmly
into bottom
and 1 inch (2.5 cm) up sides of
9-inch
(22.9 cm) springform
pan. Bake at 350"F (180"C)
for 5 to 6 minutes
or until set. Cool completely.
(For
quick cooling,
cool 5 minutes
and place in freezer for
10 minutes.)
Wipe out work
bowl.
With
swivel blade vegetable
peeler, remove thin yellow
peel from _/2of one lemon
in strips; set aside. Position
citrus press in work bowl; juice
1 lemon
(to equal about
_Acup [60 ml]). Set juice aside. Wipe bowl
dry. Position
multipurpose
blade in work bowl. Add
1 cup (235 ml)
sugar and lemon peel to work bowl.
Process until peel
is finely chopped,
20 to 25 seconds. Add cream cheese.
Process until blended,
20 to 25 seconds, scraping
sides
once if necessary. Add flour;
pulse to mix, 2 to 3 seconds.
Add eggs and lemon juice. Process until smooth,
20 to
25 seconds,
scraping
sides if necessary.
Pour into pan. Bake at 350_T (180_C) for 35 to 45
minutes,
until edges are set and centre is soft-set.
Cool
1 to 2 hours on rack. Loosen edges. Refrigerate
in pan at
least 4 hours.
Yield:
10 to 12 servings.
Per serving: About
370 cal, 7 g pro, 35 g carb, 23 g total
fat, 14 g sat fat, 140 mg chol, 260 mg sod.
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