Busboy Cheesecake

Many, many years ago, my husband was a busboy at a steakhouse. Servers would lean into a refrigerator and cut slivers of this real, fancy cheesecake. Before we moved north to the farm, the owner shared the recipe. It's one of my treasures.

Cheesecake Crust:

1 cup flour

1/4 cup sugar

1 tsp lemon peel

1/2 cup butter

1 slightly beaten egg yolk

1/4 tsp vanilla

1. Combine flour, sugar and lemon peel.

2. Cut in butter until crumbly.

3. Add egg yolk and vanilla.

4. Mix until it forms a smooth dough.

5. Remove sides of a 9-inch or 10-inch springform pan. Pat 1/3 dough onto the bottom.

6. Bake in a 400 degree oven until golden, about 8 minutes. Cool.

7. Attach sides and butter.

8. Press remaining dough on sides to height of 1-3/4 inches.

Cheesecake Filling:

5 8-oz pkg cream cheese, softened

1/4 tsp vanilla

3/4 tsp lemon peel

1-3/4 cups sugar

3 Tbsp flour

1/4 tsp salt

4 to 5 eggs (1 cup)

2 egg yolks

1/4 cup whipping cream

1. Beat cream cheese until smooth.

2. Add vanilla, lemon, peel, sugar, flour, and salt.

3. Add eggs, one at a time, beating after each to just blend.

4. Gently stir in whipping cream.

5. Turn into crust-lined springform pan.

6. Bake at 450 degrees for 12 minutes, then reduce heat to 300 degrees.

7. Continue baking for 55 minutes.

8. Turn off heat, open oven door slightly and let cake cool for fifteen minutes.

9. Remove from oven and let cool completely.

10. Remove sides after running a sharp knife around the crust.