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Add a photoServings: 12
Ingredients
- 1Â 1/2 c. all-purpose flour
- 1/4 c. sugar
- 1 env dry yeast
- 1 tsp grated lemon peel
- 1/2 tsp salt
- 6 Tbsp. chilled unsalted butter - (3/4 stick) cut 1/2" cubes
- 1/4 c. whole lowfat milk
- 3 lrg egg yolks
- 2 tsp vanilla extract
- 1Â 1/2 pkt cream cheese - (8 ounce ea) room temperature
- 1 c. sugar
- 1 Tbsp. all-purpose flour
- 3 lrg Large eggs
- 2/3 c. whipping cream
- 2 Tbsp. dark rum
- 2 tsp grated lemon peel
- 2 tsp vanilla extract
- Â Â Strawberry Compote (see recipe)
Directions
- For Crust: Butter and flour 10-inch-diameter springform pan. Combine flour, sugar, yeast, grated lemon peel, and 1/2 tsp. salt in processor; blend 5 seconds. Add in chilled butter and cut in, using on/off turns, till mix resembles coarse meal. Add in whole lowfat milk, egg yolks, and vanilla extract and blend till soft clumps form.
- Using floured hands, gather dough into ball. Press dough over bottom and 1 inch up sides of prepared pan. Cover pan tightly with plastic wrap. Let dough rise in hot draft-free area till slightly puffy, about 2 hrs 15 min.
- For Filling: Preheat oven to 350 degrees. Using electric mixer, beat cream cheese, sugar, and flour in large bowl till well blended. Beat in Large eggs 1 at a time. Add in whipping cream, dark rum, grated lemon peel, and vanilla extract; beat till filling is smooth. Transfer filling to crust (filling may be higher in pan than sides of crust).
- Bake cheesecake till set in center and puffed at edges, about 40 min. Cold cheesecake in pan on rack 15 min. Cut around pan sides; release sides. Cold cheesecake completely. (Can be prepared 8 hrs ahead. Let cheesecake stand at cold room temperature.)
- Cut cheesecake into wedges and serve with Strawberry Compote.
- This recipe yields 12 servings.
- Comments: From Majorca, Spain - When this dessert is made on Majorca, rum-soaked raisins are baked on top. Here the filling is flavored with rum; then the cake is served with a strawberry compote.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 12 servings | |
| Calories 266 | |
| Calories from Fat 97 | 36% |
| Total Fat 11.04g | 14% |
| Saturated Fat 6.11g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 124mg | 5% |
| Potassium 115mg | 3% |
| Total Carbs 35.3g | 9% |
| Dietary Fiber 1.1g | 4% |
| Sugars 21.45g | 14% |
| Protein 5.41g | 9% |
