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32
Crust
18 2
1
⁄2-inch square
graham crackers,
broken
2 tablespoons sugar
1
⁄4 cup butter or
margarine, melted
Filling
1-2 medium lemons
1 cup sugar
2 packages (8 oz.
each) cream cheese,
softened
2 tablespoons flour
4 eggs
Raspberry Sauce
(pg. 33), if desired
Position multipurpose blade in work bowl. Add
cracker pieces and 2 tablespoons 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 up
sides of 9-inch springform pan. Bake at 350°F 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). Set juice aside. Wipe bowl dry.
Position multipurpose blade in work bowl. Add 1
cup 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 for 35 to 45 minutes,
until edges are set and center 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