New York Style Cheesecake

My favorite way to enjoy it is with a simple "Sweet Sour Cream Glaze" but the possibilities are endless. A fruit compote or raspberry glaze on top would be good or a white chocolate and sour cream sauce with chocolate curls would be delicious too. My husband says "just a plate and a fork please". INGREDIENTS:

• 1 3/4 c. sugar
• 3 tbsp. flour
• 1/4 tsp. salt
• 5 8oz. cream cheese (*room temp.)
• 1/4 tsp. vanilla
• 3/4 tsp. lemon zest
• 1/4 c. cream
• 5 eggs & 2 egg yolks

Beat until smooth & pour into prepared crust.Cook at 425* 13 min. then reduce oven to 300* for 35 to 45 min. The middle will still be alittle jiggly (my technical term). Turn off the oven and leave cake in another 30 min. Once cooled refrigerate at least 6 hours or overnite. Glaze with a simple sweetened sour cream if desired.

*It's very important that your cream cheese be at room temperature to get a smooth consistency.

CRUST:

• 1 1/4 c. flour
• 1/4 c. sugar
• 1/2 c. butter
• 1 beaten egg yolk
• 1/2 tsp. lemon zest

Heat oven to 400*Mix flour & sugar, cut in butter until pea size pieces. Stir in yolk and peel. Press 1/2 of crumbs on bottom of a 10" springform pan. Put side band on and press remainder apprx. 1" up the sides. Cook at 400* 8 min.

Glaze

Mix 1/2 c. sour cream with 2 tsp. sugar until dissolved. Use more if you want a sweeter topping. Spread over cooled cheesecake.