Cheesecake Supreme

Ingredients

Directions

To prepare crust, combine the 3/4 cup flour, the 3 tablespoons flour, the 3 tablespoons sugar, and the 1/2 teaspoon of the lemon peel.

Cut in butter till crumbly.

Stir in 1 slightly beaten egg yolk and 1/4 teaspoon of the vanilla.

Pat 1/3 of the dough onto the bottom of an 8 or 9 inch spring-

form pan (with sides removed).

Bake in a 400F oven for 7 minutes or till golden.

Cool.

Butter the sides of pan; attach to bottom.

Pat remaining dough onto sides of pan to a height of 1 3/4 inches; set aside.

For the filling, in a large mixer bowl beat together the softened cream cheese, remining lemon peel, and remaining vanilla till fluffy.

Stir together the 1 cup sugar, the 2 tablespoons flour, and the salt; gradually stir into cream cheese mixture.

Add the 2 eggs and 1 egg yolk all at once, beating at low speed just till combined.

Stir in milk. Turn into crust-lined pan.

Bake in a 450F oven for 10 minutes.

Reduce heat to 300F; bake 50 to 55 minutes more or till center appears set and a knife comes out clean.

Cool 15 minutes.

Loosen sides of cheesecake from pan with a spatula.

Cool 30 minutes; remove sides of pan.

Cool about 2 hours longer.

Chill thoroughly. Top with Cherry Sauce.

Cherry Sauce: In a saucepan combine 3/4 cups sugar, 2 tablespoons cornstarch, and dash salt.

Stir in 1/3 cup water. Stir in 4 cups fresh or frozen unsweetened pitted tart red cherries, thawed.

Cook and stir till thickened and bubbly.

Cook and stir 1 to 2 minutes more.

Cover. Chill without stirring.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.