Lemon and Rum Cheesecake with Strawberry Compote

Name: Lemon and Rum Cheesecake with Strawberry Compote
Yield: 12 Servings
Ingredients: 1 1/2 cups all purpose flour; 1/4 cup sugar; 1 envelope dry yeast; 1 teaspoon grated lemon peel; 1/2 teaspoon salt; 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes; 1/4 cup whole milk; 3 large egg yolks; 2 teaspoons vanilla extract; 1 1/2 8-ounce packages cream cheese, room temperature; 1 cup sugar; 1 tablespoon all purpose flour; 3 large eggs; 2/3 cup whipping cream; 2 tablespoons dark rum; 2 teaspoons grated lemon peel; 2 teaspoons vanilla extract; Strawberry Compote

By Jeanne Thiel KelleyPhotographer Brian Leatart

April 30, 2002

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Recipe notes