Deluxe Holiday Cheesecake

(Begin early in the day or a day ahead)

Preheat oven to 400 F. and prepare pastry dough

In a small mixing bowl, beat at low speed, the flour, butter, sugar, egg yolk and grated lemon peel until well mixed. Shape dough into a ball, wrap with plastic wrap and refrigerate 1 hour.

Press 1/3 of dough onto the bottom of 10” x 2 1/2” springform pan, keep remaining dough refrigerated.

Bake crust 8 minutes or until golden brown, cool in pan on wire rack.

Turn oven control to 475 F.

While crust is cooling, prepare filling:
In large mixing bowl, beat the cream cheese at medium speed, just until smooth. Gradually beat in the sugar, scraping the bowl often with rubber spatula.
Add eggs, milk, flour, egg yolks and lemon peel; beat 5 minutes, occasionally scraping bowl. Press remaining dough around side of pan to within 1 inch of top. Pour filling mixture into crust. Bake cheesecake for 12 minutes. Reduce temp. to 300 F. and bake 35 minutes longer. Turn oven off; let cheesecake remain in oven 30 minutes. Remove cheesecake from oven; cool completely in pan on wire rack.

Cover and refrigerate at least 4 hours or until well chilled.

When cheesecake is firm, loosen the pan side from cheesecake and remove. Loosen cake from pan bottom, slide onto serving plate.

Wholeberry cranberry sauce topping:

In a small sauce pan, on low heat, mix together cranberry sauce, marmalade, sugar and nutmeg, heat until it comes to a boil. Remove from heat and let cool completely.

Top cheesecake with sauce and chill for at least 2 hours.

Decorate with whipped cream before serving.

Yield: 20 servings