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Fresh-Baked Floral Cheesecake




Source of Recipe


Wilton


Recipe Link: http://www.wilton.com/recipes/recipesandprojects/mothersday/cheesecake.cfm

List of Ingredients




Prepare cheesecake recipe, making the following changes. For crust: Before baking, press pastry crust into bottom and 1 inch up side of pan; using a teaspoon, remove pastry pieces creating a scalloped edge. Bake following recipe. For Filling: Reserve 3/4 cup of cheese filling mixture before pouring into prepared crust. Tint mixture as follows: 1/4 cup green, 1/4 cup pink, 3 tablespoons dark pink, 1 tablespoon yellow.

Place mixture in disposable bags fitted with tip 2. Using a freehand style, pipe flowers, vines, leaves, name and dots directly onto cheesecake before baking. Carefully place pan in oven and bake following recipe.




Recipe



1 cup all-purpose flour
1/4 cup sugar
1 teaspoon grated lemon rind
1/4 teaspoon vanilla extract
1 egg yolk
1/2 cup unsalted butter, chilled and cut into small pieces
Place all ingredients in large mixer bowl, combine until dough forms a ball. Dust with flour; wrap in waxed paper. Refrigerate 1 hour. Preheat oven to 400ºF. Place chilled dough in 9" springform pan. Pat dough evenly into bottom and 2" up the sides of pan. Bake for 10 minutes; cool to room temperature.

Cheese Filling:

Ingredients:
20 oz. softened cream cheese
3/4 cup sugar
1 1/2 tablespoons all-purpose flour
1 teaspoon each grated lemon and orange rind
1/2 teaspoon vanilla extract
3 eggs
1/4 cup heavy cream


Preheat oven to 250ºF. Place cream cheese in a large mixer bowl; beat at high speed until smooth and creamy. Gradually beat in sugar until well blended. Add flour, grated rinds, vanilla, eggs and cream; beat well. Pour filling into cooled crust. Bake 1 hour 15 minutes; cool at room temperature.

YIELD: Serves 12.