Classic Cheesecake with Pastry Crust

Prep

30-60 mins

Total

4 HRS 25 MIN

Servings

12 Servings

With just a hint of lemon flavor in both the crust and filling, this creamy cheesecake in a buttery pastry crust makes the perfect ending to a special meal.


Ingredients

  • 1/3

    cup

    butter or margarine, softened

  • 1/3

    cup

    sugar

  • 4

    eggs, divided

  • 1-1/2

    tsp

    grated lemon zest, divided

  • 2

    tsp

    lemon juice, divided

  • 1

    cup

    flour

  • 3

    pkg

    (8 oz. each) PHILADELPHIA Cream Cheese, softened

  • 3/4

    cup

    sugar

  • 2

    tbsp

    flour

  • 2

    tbsp

    milk


Instructions

  1. Step 1

    Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Beat butter and 1/3 cup sugar in medium bowl with electric mixer on medium speed until light and fluffy. Blend in 1 of the eggs, 1/2 tsp. of the lemon peel and 1 tsp. of the lemon juice. Add 1 cup flour; mix well. Reserve 3/4 cup of the dough; cover and refrigerate until ready to use. Press remaining dough firmly onto bottom of springform pan. Bake 10 minutes; cool. Press reserved dough 2 inches up side of pan. Increase oven temperature to 450°F (or to 425°F if using a dark nonstick pan).

  2. Step 2

    Beat cream cheese, 3/4 cup sugar, 2 Tbsp. flour, remaining 1 tsp. lemon peel and remaining 1 tsp. lemon juice in large bowl with electric mixer on medium speed until well blended. Add remaining 3 eggs, 1 at a time, mixing just until blended after each addition. Blend in milk; pour into crust.

  3. Step 3

    Bake 10 minutes. Reduce oven temperature to 250°F (or to 225°F for a dark nonstick pan); continue baking 40 minutes. Run small knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate several hours or overnight. Store leftover cheesecake in refrigerator.