Lemon and Rum Cheesecake with Strawberry Compote

Name: Lemon and Rum Cheesecake with Strawberry Compote
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 1 Tbsp all purpose flour; 255 grams 1/2 8-ounce packages cream cheese, room temperature; 2 Tbsps dark rum; 1 envelope dry yeast; 3 larges egg yolks; 3 larges eggs; 2 teaspoons grated lemon peel; 1 teaspoons salt; 12 servings Strawberry Compote; 237 milliliters sugar; 6 Tbsps (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes; 2 teaspoons vanilla extract; 158 milliliters whipping cream; 59 milliliters whole milk

This recipe makes 12 servings with 324 calories, 5g of protein, and 21g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. If you have eggs, butter, strawberry compote, and a few other ingredients on hand, you can make it. It is perfect for Mother's Day. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a vegetarian diet.

Instructions

Butter and flour 10-inch-diameter springform pan.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Springform Pan

Combine flour, sugar, yeast, grated lemon peel, and 1/2 teaspoon salt in processor; blend 5 seconds.

Ingredients you will need

Lemon Peel

All Purpose Flour

Sugar

Yeast

Salt

Add chilled butter and cut in, using on/off turns, until mixture resembles coarse meal.

Ingredients you will need

Butter

Add whole milk, egg yolks, and vanilla extract and blend until soft clumps form. Using floured hands, gather dough into ball. Press dough over bottom and 1 inch up sides of prepared pan. Cover pan tightly with plastic wrap.

Ingredients you will need

Vanilla Extract