Cheesecake Supreme Recipe
Ingredients
| All purpose flour | 1 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Lemon peel | 1 Teaspoon, grated | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Egg yolk | 1 , beaten | |
| Vanilla | 1/4 Teaspoon | |
| 5 8-ounce packages cream cheese, softened | ||
| Lemon peel | 3/4 Teaspoon, grated | |
| Sugar | 1 3/4 Cup (16 tbs) | |
| All purpose flour | 3 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Eggs | 4 Large | |
| Egg yolks | 2 | |
| Whipping cream | 1/4 Cup (16 tbs) | |
| Cherry Sauce or Strawberry Glaze | ||
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.
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.
Chef
