Pillsbury Kitchen Cheesecake

Pillsbury Kitchen Cookbook, I found this recipe book in a thrift store. "Enjoy".

• Ready In: 2 hrs
• Serves: 16
• Yields: 1 cheesecake

Ingredients

• 1  cup unbleached flour (sub 1 cup all-purpose flour)
• 2  tablespoons sugar
• 1⁄2 teaspoon baking powder
• 1⁄4 teaspoon salt
• 1⁄3 cup butter or 1⁄3 cup margarine
• 3  tablespoons milk
• 40  ounces cream cheese (softened)
• 1 3⁄4 cups sugar
• 3  tablespoons flour
• 1  teaspoon lemon peel (grated)
• 1⁄4 teaspoon salt
• 1  teaspoon vanilla
• 6  eggs
• 1⁄4 cup  cream, light (sub 1/4 cup milk)

Directions

1. Heat oven to 450°F.
2. In a large bowl combine first 5 ingredients.
3. Blend until crumbly.
4. Sprinkle milk over mixture {2-3 Tablespoons}.
5. Stirring until dough is just moist enough to hold together.
6. Form into ball.
7. Press mixture evenly over bottom and 2 1/2 inches up sides of un-greased 9 inch spring form pan.
8. Chill.
9. In large bowl beat cream cheese until creamy.
10. Add sugar, flour, lemon peel, salt and vanilla, beat well.
11. Add eggs one at a time, beating well after each egg.
12. Blend in cream.
13. Pour filling into prepared pan.
14. Bake at 450 for 10 minutes reduce heat to 300 F and bake for 65 to 70 minutes or until filling is almost set and golden brown.
15. Cool.
16. Refrigerate several hours or overnight before serving.
17. Serve plain or with sweetened fruit.
18. Tip:
19. I always look for the hat around the rim of the pan the cheesecake will raise and puff around the rim.
20. I leave the cheesecake for a minimum of 48 hours in the refrigerator to ripen.
21. To half recipe use an 8 inch pan and 450F for 10 minutes and 200F for 35 - 40 minutes.
22. Cheesecake may also be baked in a 13x9 inch pan.
23. 450F for 10 minutes; 200F for 55-60 minutes.
24. *Self rising flour not recommended.