Apple Cheddar Cheesecake

For Lemon Crust: Combine flour, sugar and lemon peel. Cut in butter until mixture is crumbly. Stir in beaten egg yolk and vanilla until mixture forms dough.

Lightly coat fingertips with butter or flour for easier spreading of dough. Press dough over bottom only of 9-inch springform pan. Bake crust at 400 degrees F for 5-6 minutes.

For Filling: Beat cream cheese and cheddar cheese with milk until fluffy. Combine sugar and flour, gradually beat into cheese mixture. Add eggs, beating to blend. Pour into crust and bake at 375 degrees F for 30-35 minutes.

Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen and cool 1 hour longer.

For Apple Glaze: In large saucepan, combine water, 1/2 cup sugar and salt. Bring to a boil. Reduce heat and add apples and poach for 5-6 minutes or until apples are crisp-tender. Drain apples, reserving 1/3 cup liquid.

In a small saucepan, combine cornstarch, cinnamon and remaining sugar. Stir in reserved apple liquid. Cook, stirring until mixture comes to boil and thickens slightly, then cool.

Arrange apple slices attractively over top of cheesecake. Spoon glaze between apple slices. Refrigerate several hours before serving.