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Cheesecake supreme

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Ingredients/Components

all-purpose flour - 1 c
sugar - 1/4 c
grated lemon peel - 1 tsp
vanilla - 1/4 tsp
butter or oleo better if you use butter - 1/2 c
egg yolk - 1 item
Cut in butter until mixture is crumbly
salt - 1/4 tsp
eggs - 5 item
egg yolks - 2 item
whipping cream - 1/4 c

How to make cheesecake supreme:

Crust: Combine first 3 ingredients. Cut in butter until mixture is crumbly. Add egg yolk and vanilla. Blend thoroughly. Pat 1/3 of dough on bottom of 9-inch cheesecake pan. (If you use 9-inch spring-form pan, it will leak butter.) Remove sides. Bake in hot oven at 400° for about 8 minutes or until golden brown. Cool, attach sides to bottom and butter. Pat remaining dough on sides to height of 1 3/4-inches.Filling:5 (8 oz.) pkg. cream cheese1/4 tsp. vanilla3/4 tsp. grated lemon peel1 3/4 c. sugar3 Tbsp. all-purpose flour1/4 tsp. salt5 eggs2 egg yolks1/4 c. whipping cream Let cream cheese stand at room temperature to soften. Beat creamy. Add vanilla and lemon peel. Mix next 3 ingredients, then gradually blend into cheese. Add eggs and egg yolks, one at a time, beating after each (just enough to blend). Gently stir in whipping cream (do not whip). Turn into crust lined pan. Bake at 475° for 12 minutes. Reduce heat to 300° and continue baking for 55 minutes. Remove from oven and cool. Loosen sides with spatula after 1/2 hour. Remove sides at end of an hour. Allow to cool 2 hours longer. Glaze with strawberry or pineapple glaze.

Hint: Don't touch cake until it is almost completely cool; it is easier to work with.

Recipe categories: Cheesecake, Desserts, Cheese.

Rating:

2.3

Average rating: 2.3, total votes: 4

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graham cracker crumbs, pkg, flour, melted butter, cream cheese, softened, graham cracker pie crust, whole graham crackers, crushed