The best delicious Rich Cream Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Rich Cream Cheesecake recipe today!
Hello my friends, this Rich Cream Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Rich Cream Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Rich Cream Cheesecake.
What Makes This Rich Cream Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Rich Cream Cheesecake.
Ready to make this Rich Cream Cheesecake Recipe? Let’s do it!
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Shortbread:
1 1/3 c All-Purpose Flour
8 tb Butter — cut into small
Pieces
1/4 c Sugar
1 tb Sugar
1 Egg Yolk
pn Salt
1/2 Lemon — peel grated
Filling:
1 c Milk
1 c Granulated Sugar
pn Salt
1 Lemon — peel grated
4 Egg Yolks
2 pk Unflavored Gelatin
3 tb Water
2 c Whipping Cream
1 lb Cream Cheese
Powdered Sugar
To make shortbread: Sift flour onto a clean working surface or into a
large bowl. Dot with butter. Make a well in the center and add sugar, egg
yolk, salt and lemon peel. Working from the center outwards, quickly knead
all ingredients to a smooth dough. Press into a ball and wrap in foil or
plastic wrap. Refrigerate 30 minutes. Preheat oven to 375~. Grease 2
baking sheets. Line sides of a 10-inch springform cake pan with a strip of
waxed paper. On a floured surface, roll out dough to make two 10-inch
rounds. Place on greased baking sheets. pierce 1 round all over with a
fork to prevent it from rising unevenly during cooking. Bake 8 to 10
minutes or until golden brown. While still warm, cut round which was
pierced with a fork into 12 equal portions. Cool on a rack with other
round. To Make Filling: Put milk, sugar, salt, lemon peel and egg yolk into
a double boiler. Heat gently, stirring constantly until smooth and slightly
thickened. Remove lemon custard from heat and transfer to a medium bowl.
In a small saucepan, dissolve gelatin in water over low heat. Stir into
lemon custard; cool. Whip cream until stiff. Beat cream cheese to soften.
When custard begins to set, stir in beaten cream cheese. Put mixture into
a blender and process until smooth. Return to bowl and carefully fold in
whipped cream. Place uncut shortbread round in prepared springform pan.
Spoon in cream cheese filling; smooth the surface. Arrange cut shortbread
on top to form a round. Refrigerate until set. When completely set, remove
cheesecake from pan and carefully peel away waxed paper. Sift powdered
sugar over cake.
Yields
1 Servings
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