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Cheesecake Supreme

Global.Potpourri's picture
Ingredients
  All purpose flour 1 Cup (16 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Grated lemon peel 1 Teaspoon
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Egg yolk 1 , beaten
  Vanilla 1⁄4 Teaspoon
  Cream cheese 40 Ounce, softened (5 Packages)
  Grated lemon peel 3⁄4 Teaspoon
  Sugar 1 3⁄4 Cup (28 tbs)
  All purpose flour 3 Tablespoon
  Salt 1⁄4 Teaspoon
  Eggs 4 Large
  Egg yolks 2
  Whipping cream 1⁄4 Cup (4 tbs)
  Cherry sauce/Strawberry glaze 1 Cup (16 tbs)
Directions

For crust, combine 1 cup flour, 1/4, cup sugar, and 1 teaspoon grated lemon peel.
Cut in butter till crumbly.
Add 1 beaten egg yolk and 1/4 teaspoon vanilla; mix well.
Pat one-third of the dough on bottom of a 9-inch spring-form pan (sides removed).
Bake at 400° about 8 minutes.
Cool.
Butter sides of springform pan; attach to the bottom.
Pat remaining dough on sides of pan to a height of 1-14 inches.
For filling, beat cream cheese till creamy; add -14 teaspoon grated lemon peel and 1/4 teaspoon vanilla.
Combine 1 3/4 cups sugar, 3 tablespoons flour, and 1/4 teaspoon salt; gradually blend into cheese mixture.
Add eggs and 2 egg yolks, one at a time, beating after each addition just to blend.
Gently stir in whipping cream.
Turn into crust-lined pan.
Bake at 450° for 12 minutes.
Reduce heat to 300°; bake till knife inserted off-center comes out clean, about 55 minutes longer.
Remove from oven; cool 30 minutes.
Loosen sides of cheesecake from pan with spatula.
Cool 30 minutes more; remove sides of pan.
Cool 2 hours.
Meanwhile, prepare Cherry Sauce or Strawberry Glaze; top cheesecake.

Recipe Summary

Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Cheese

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