Bistro Cheesecake

• None None FOR THE CRUST
• 1 cup flour
• 1/2 cup self-rising flour
• 6 tbsp (3/4 stick) cold butter, cubed
• 1/4 cup sugar
• 1/4 cup water or lemon juice
• None None FOR THE FILLING
• 1 1/2 lbs (3 pkg) cream cheese, at room temereature, chopped
• 1/2 cup sugar
• 4 None eggs
• 2/3 cup heavy cream
• 1/4 cup flour
• 1 tbsp finely grated lemon peel
• None None Ground nutmeg, powdered sugar, candied orange slices (optional) and whipped cream, to serve

1. Preheat the oven to 350u0b0F. Lightly grease a 9-inch springform pan. For the crust, sift flours into a large bowl. Using fingertips, rub in butter until mixture resembles breadcrumbs. Stir in sugar. Gradually mix in enough water or lemon juice to form a pliable dough. Wrap in plastic wrap. Refrigerate for at least 30 mins.
2. Roll out pastry between 2 sheets of parchment paper to fit prepared pan. Press into pan to line bottom and sides. Trim edges. Refrigerate for 10 mins. Prick bottom with a fork. Line with parchment paper and fill with baking weights, dried beans or rice. Bake for 10 mins. Remove paper and weights and cool.
3. For the filling, beat cream cheese and sugar in a large bowl with an electric mixer until creamy. Add eggs, 1 a time, beating well after each. Stir in cream, flour and lemon peel until smooth. Pour filling into prepared crust.
4. Bake for 50-55 mins. Cool completely in pan on a wire rack. Refrigerate for at least 4 hours or until firm. Serve dusted with nutmeg and powdered sugar. Garnish with candied orange slices, if desired, and whipped cream.

crust, flour, flour, cold butter, sugar, water, filling, cream cheese, sugar, eggs, heavy cream, flour, lemon peel, ground nutmeg

Taken from recipes-plus.com/api/v2.0/recipes/28323 (may not work)