Ingredients:
Pastry:
- 1-1/4c.all-purpose flour
- 3/4c.butter (1 1/2 sticks), softened
- 1/4c. sugar
- 1lg. egg yolkgrated peel of 1 small lemon
- 5 8-oz. packages cream cheese, softened
- 1-3/4c. sugar
- 5lg. eggs
- 1/4c. milk
- 3tbsp. all-purpose flour
- 2lg. egg yolksgrated peel of 1 small lemon
- 1can whole berry cranberry sauce
- 1/3c.orange marmalade
- 1/4c. sugar
- dash nutmeg
- In a small bowl, with mixer at low speed, beat flour, butter, sugar, egg yolk and grated lemon peel until well mixed.
- Shape dough into ball; wrap with plastic wrap and refrigerate 1 hour.
- Preheat oven to 400 F.
- Press 1/3 of dough onto bottom of 10 x 2-1/2 inch springform pan; keep remaining dough refrigerated.
- Bake crust 8 minutes or until golden; cool in pan on wire rack.
- Turn oven control to 475 F.
- In large bowl, with mixer at medium speed, beat cream cheese just until smooth; slowly beat in sugar, scraping bowl often with rubber spatula.
- Add eggs, milk, flour, egg yolks and lemon peel; beat 5 minutes, occasionally scraping bowl.
- Press remaining dough around side of pan to within 1 inch of top.
- Pour creamed mixture into crust.
- Bake cheesecake 12 minutes.
- Turn oven control to 300 F.; bake 35 minutes longer.
- Turn oven off; let cheesecake remain in oven 30 minutes.
- Remove cheesecake from oven; cool completely in pan on wire rack.
- Cover and refrigerate at least 4 hours or until well chilled.
- When cheesecake is firm, with spatula, loosen pan side from cheesecake and remove; loosen cake from pan bottom; slide onto serving plate.
- In a small pan, on low heat, mix together cranberry sauce, marmalade, sugar, nutmeg until it just comes to a boil.
- Remove from heat and let cool completely.
- Top cheesecake with sauce and chill for at least 2 hours.
- Decorate with whipped cream before serving.Yield: 20 servings
