Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***PASTRY***
   1 1/4  cups          flour -- all-purpose
     3/4  cup           butter -- softened-1 1/2 stick
     1/4  cup           sugar
   1                    egg yolk -- large
   1      small         grated peel of lemon
                        ***FILLING***
  40      Ounces        cream cheese;softened
   1 3/4  cups          sugar
   5                    eggs -- large
     1/4  cup           milk
   3      tablespoons   flour -- all-purpose
   2                    egg yolks -- large
                        grated peel of 1 small lemon

Preparation:

1. First prepare pastry dough: In large bowl, with mixer at low speed, beat flour, butter, sugar, egg yolk and grated lemon peel until well mixed. Shape dough into ball; wrap with plastic wrap and refrigerate 1 hour. 2. Preheat oven to 400-degrees. Press 1/3 of dough onto bottom of 10" x 2 1/2" springform pan; keep remaining dough refrigerated. 3. Bake crust 8 minutes ot until golden; cool in pan on wire rack. Turn oven control to 475-degrees. 4. While crust is cooling, prepare filling: In large bowl, with mixer at medium speed, beat cream cheese just until smooth; slowly beat in sugar, scraping bowl often with rubber spatula. Add eggs, milk, flour, egg yolks amd lemon peel; beat 5 minutes, occasionally scraping bowl. 5. Press remaining dough around sides of pan to within 1-inch of top. Pour cream cheese mixture into crust. 6. Bake cheesecake 12 minutes. Turn oven control to 300-degrees; bake 35 minutes longer. Turn off oven; let cheesecake remain in oven 30 minutes. 7. Remove cheesecake from oven; cool completelty in pan on wire rack. Cover and refrigerate at least 4 hours or intil well chilled. 8. When cheesecake is firm, with spatula, loosen pan side from cheesecake and remove loosen cake from pan bottom; slide onto serving plate...