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ENGLISH
Crust
18 21⁄2-inch (6.25 cm)
square graham
crackers, broken
2 tablespoons (30 ml)
sugar
1⁄4 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) 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.
Lemon Cheesecake