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Achievable elevated desserts — laminated doughs, cakes, custards
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
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Achievable elevated desserts — laminated doughs, cakes, custards
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
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Beat 1 pkg. of the cream cheese and the butter in small bowl with electric mixer on medium speed until well blended. Add 1-1/2 cups flour, 1/4 cup of the sugar and 1 tsp. of the lemon zest; mix well. Shape into ball; cover. Refrigerate 1 hour or until chilled. Preheat oven to 375F. Remove 1/4 cup of the dough; roll out to 1/8-inch thickness on lightly floured surface. Cut into desired shapes with lightly floured 1-inch cookie cutters. Sprinkle with 1 tsp. of the remaining sugar; place, 2 inches apart, on ungreased baking sheets. Bake 8 to 10 min. or until edges are very lightly browned. Remove to wire racks; cool completely. Meanwhile, spread 2/3 of the remaining dough onto bottom of 9-inch springform pan. (Reduce oven to 350F if using a dark nonstick springform pan.) Bake 25 min. ; cool. Press remaining dough 2 inches up side of pan. Reduce oven temperature to 300F (or to 275F if using a dark pan). Beat remaining 3 pkg. cream cheese, remaining 1 cup sugar, remaining 2 tsp. peel, the 2 Tbsp. flour and lemon juice with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing just until blended after each addition. Pour into crust. Bake 1 hour and 15 min. or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with the pie filling and cutouts just before serving. Store leftover cheesecake in refrigerator.