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Moonlight Mile Cheesecake




Source of Recipe


Internet


List of Ingredients




Crust:
1 1/2 c. graham cracker crumbs
1/3 c. chopped pecans
3 Tbsp. butter, softened
2 Tbsp. sugar

Filling:
1 (5 to 8 oz.) pkg. cream
cheese, softened
2 3/4 c. sugar
3 Tbsp. flour
2 to 3 tsp. finely grated
lemon peel
1/4 tsp. salt
5 eggs
2 egg yolks
1/4 c. whipping cream



Recipe



Preheat oven to 350 degrees. Mix crumbs, butter and 2 tablespoons sugar. Press mixture firmly and evenly in bottom of ungreased 9-inch spring-form pan. Bake 10 minutes.

Cool.

Heat oven to 475 degrees. Beat cream cheese, sugar, flour, lemon peel, salt and 2 of the eggs in large mixing bowl until smooth.

Continue beating, adding remaining 3 eggs and the yolks, one at a time, until blended. Blend in whipping cream on low speed.

Pour into pan. Bake 15 minutes. Reduce oven temperature to 200 degrees. Bake 1 hour. Turn off oven; leave cheesecake in oven 15 minutes. Remove from oven and cool completely. Loosen cheesecake from side of pan; remove.

Toppings (Choice of Three:

Topping 1:
1 pt. sour cream
1 c. sugar
1/2 lemon juice from 1 lemon

Topping 2:
1 chilled can cherry pie filling
whipped cream

Topping 3:
1/2 c. half and half
1 c. semi-sweet chocolate chips

Topping 1: Mix sour cream, juice and sugar, Pour onto
cooled cake. If you wish, sprinkle grated lemon peel on top.

Topping 2: Pour cherry pie filling on cold cake. Then decorate with whipped cream on edges.

Topping 3: Bring half and half to boil in heavy sauce-
pan. Remove from heat. Stir in chocolate chips. Cool until
thick enough to spread, stirring occasionally. Spread most of topping over top and sides of cake. Refrigerate up to 4 hours. Topping will set. Freeze after cake is completely cooled.

Loosen cheesecake from sides of pan. Wrap and label; freeze up to 3 weeks. One hour before serving, unwrap cheesecake; thaw, uncovered, at room temperature. Serve with sweetened, sliced strawberries or use a topping. Yields 20 to 22 servings.