KitchenAid KFP720 Lemon Cheesecake, Crust, Filling, Medium lemons Cup 235 ml sugar Packages 8 oz

Lemon Cheesecake

Crust

1821⁄2-inch (6.25 cm) square graham crackers, broken

2tablespoons (30 ml) sugar

1⁄4 cup (60 ml) butter or margarine, melted

Filling

1-2 medium lemons

1cup (235 ml) sugar

2packages (8 oz

[225 g] each) cream cheese, softened

2tablespoons (30 ml) flour

4 eggs

Position multipurpose blade in work bowl. Add cracker pieces and 2 tablespoons (30 ml) sugar. 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 1⁄2 of one lemon in strips; set aside. Position citrus press in work bowl; juice 1 lemon (to equal about 1⁄4 cup [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°F (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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