1 cup of flour, sifted
1/4 cup of sugar
1 tsp of vanilla
1 whole egg yolk
1/4 cup of butter, softened
2 tsp dried (1 1/2 fresh) Lemon Grass, chopped
2 1/2 lb Cream Cheese -- softened
3/4 cup of light brown sugar -- packed
1 cup of sugar
3 TBSP Flour -- sifted
3/4 tsp Allspice -- ground
3/4 tsp Ginger -- ground
3/4 tsp Cinnamon --ground
1 Lb. Pumpkin
2 whole egg yolks
4 whole eggs
1 tsp Vanilla extract
1/4 C heavy cream
Preheat oven to 400 degrees. Grease the bottom and sides of a 9 inched diameter x inch deep spring form pan.
Prepare the pastry by stirring flour and sugar together in the bowl. Cut in butter, egg yolk, and extract. Work the dough (which will be very crumbly) with your hands to complete the mixing.
Evenly press the dough on the bottom and up the sides of within 1/2 inch of the top of the pan. Bake in the preheated oven for 10 minutes or until golden brown. Remove and se aside to cool while preparing the filling.
Increase the oven temperature to 475 F. Beat the cream cheese in a large bowl until smooth and soft. Beat in the sugars, flour, spices and pumpkin until well blended. Add egg yolks and eggs one at a time beating well after each addition. Add vanilla extract, beat in well. Stir in the heavy crème.
Pour filling into the pastry crust. Bake for 12 minutes. Without opening the oven door reduce the oven temp to 200F and leave the cheesecake in the oven for an additional 1 hour and 15 minutes. At the end of the baking time, turn off the oven but leave the cheesecake sitting inside without opening the door, until the oven cools, about 2-3 hours. Remove from oven and refrigerate over night.
NOTES: This is not the most HEALTHFUL recipe, with well over 190% of saturated fat and 97% of total suggest fat intake for the day. It is, however one of the most INCREDIBLE tastes you will ever encounter, and will send your spirits skyward! THIS is a truly WONDERFUL cheesecake and WORTH the effort!! Make it on a Sunday so you can have it for the Monday BLUES!!!