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Lemon Cheesecake with Lemon Bar Crust



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Lemon Cheesecake with Lemon Bar Crust
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Cookie Crust:
3/4 cup all-purpose flour
2 tablespoons confectioner's sugar
Pinch of salt
1/4 cup (1/2 stick) well-chilled unsalted
butter, cut into pieces
1 teaspoon grated lemon peel [zest]
1 teaspoon water

Lemon Filling:
1 egg, room temperature
1/2 cup sugar
1 tablespoon plus 1 1/2 teaspoons
fresh lemon juice
1 teaspoon grated lemon peel [zest]
1 tablespoon all-purpose flour

Cheese Filling:
12 ounces cream cheese,
room temperature
1/2 cup sugar
2 eggs, room temperature
1/3 cup fresh lemon juice
1 teaspoon grated lemon peel [zest]
1/2 teaspoon vanilla extract

Miroir Topping:
1 teaspoon unflavored gelatin
2 tablespoons cold water
1/2 cup strained fresh lemon juice
1 drop yellow food coloring

For crust:  Sift flour, sugar and salt into medium bowl. Cut in butter until mixture resembles coarse meal. Add lemon peel and water and mix just
until dough comes together. Press dough into bottom of 8-inch spring-
form pan. Refrigerate 30 minutes. Preheat oven to 350 degrees F. Bake
crust until light brown, about 18 minutes. Cool while preparing lemon
filling. Maintain oven temperature.
For lemon filling:
  Whisk 1 egg with sugar in small bowl. Blend in the lemon juice and peel, then flour. Pour over crust. Bake until filling stays
firm when pan is moved, about 15 minutes. Cool tart while making
cheese filling.  Reduce oven temperature to 325 degrees F.
For cheese filling:
  Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Blend in the eggs, lemon juice, lemon peel, and
vanilla.  Pour over lemon filling in pan. Bake until center stays firm when
pan is moved, about 35 minutes. Cool completely on rack. (Can be pre-pared 1 day ahead.  Cover and refrigerate.)
For topping:
  Sprinkle gelatin over cold water in small bowl. Let stand
5 minutes. Set bowl in pan of simmering water and stir until gelatin dis-
solves. Add lemon juice and food coloring and stir to heat through.
Cool topping until thickened and slightly syrupy.
Spoon topping over cheese filling. Refrigerate uncovered until topping
sets. (Can be prepared 6 hours ahead.) Transfer cake to large platter
to serve. Serves 8.

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