32
Crust
18 21⁄2-inch (6.25 cm)
square graham
crackers, broken
2tablespoons (30 ml)
sugar
1⁄4cup (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
4eggs
Raspberry Sauce
(pg. 33), if desired
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 (177°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 1⁄2of one lemon in strips; set aside.
Position citrus press in work bowl; juice 1 lemon (to
equal about 1⁄4cup [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 (177°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. Remove pan.
Serve with raspberry sauce, if desired.
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.
Lemon Cheesecake