Lemon And Rum Cheesecake With Strawberry Compote

Directions

1. For Crust: Butter and flour 10-inch-diameter springform pan. Combine flour, sugar, yeast, grated lemon peel, and 1/2 tsp. salt in processor; blend 5 seconds. Add in chilled butter and cut in, using on/off turns, till mix resembles coarse meal. Add in whole lowfat milk, egg yolks, and vanilla extract and blend till soft clumps form.
2. 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. Let dough rise in hot draft-free area till slightly puffy, about 2 hrs 15 min.
3. For Filling: Preheat oven to 350 degrees. Using electric mixer, beat cream cheese, sugar, and flour in large bowl till well blended. Beat in Large eggs 1 at a time. Add in whipping cream, dark rum, grated lemon peel, and vanilla extract; beat till filling is smooth. Transfer filling to crust (filling may be higher in pan than sides of crust).
4. Bake cheesecake till set in center and puffed at edges, about 40 min. Cold cheesecake in pan on rack 15 min. Cut around pan sides; release sides. Cold cheesecake completely. (Can be prepared 8 hrs ahead. Let cheesecake stand at cold room temperature.)
5. Cut cheesecake into wedges and serve with Strawberry Compote.
6. This recipe yields 12 servings.
7. Comments: From Majorca, Spain - When this dessert is made on Majorca, rum-soaked raisins are baked on top. Here the filling is flavored with rum; then the cake is served with a strawberry compote.