Cheesecake Supreme
Yield
1 cakePrep
20 minCook
70 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
all-purpose flour
|
|
| 3 | tablespoons |
sugar
|
|
| 1 | teaspoon |
lemon zest
grated |
|
| 6 | tablespoons |
butter
|
|
| 1 | each |
egg yolks
slighly beaten |
*
|
| ½ | teaspoon |
vanilla extract
|
|
| 24 | ounces |
cream cheese
softened |
|
| 1 | cup |
sugar
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
| 1 | each |
egg yolks
|
*
|
| ¼ | cup |
milk
|
|
| ¾ | cup |
sugar
|
|
| 2 | tablespoons |
cornstarch
|
|
| 1 | dash |
salt
|
*
|
| ⅓ | cup |
water
|
|
| 4 | cups |
cherries
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
all-purpose flour
|
|
| 45 | ml |
sugar
|
|
| 5 | ml |
lemon zest
grated |
|
| 9E+1 | ml |
butter
|
|
| 1 | each |
egg yolks
slighly beaten |
*
|
| 2.5 | ml |
vanilla extract
|
|
| 693.6 | ml/g |
cream cheese
softened |
|
| 237 | ml |
sugar
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| 1 | each |
egg yolks
|
*
|
| 59 | ml |
milk
|
|
| 177 | ml |
sugar
|
|
| 3E+1 | ml |
cornstarch
|
|
| 1 | dash |
salt
|
*
|
| 79 | ml |
water
|
|
| 946 | ml |
cherries
|
*
|
Directions
To prepare crust, combine the ¾ cup flour, the 3 tablespoons flour, the 3 tablespoons sugar, and the ½ teaspoon of the lemon peel.
Cut in butter until crumbly.
Stir in 1 slightly beaten egg yolk and ¼ teaspoon of the vanilla.
Pat ⅓ of the dough onto the bottom of an 8 or 9 inch spring- form pan (with sides removed).
Bake in a 400℉ (200℃) oven for 7 minutes or until golden.
Cool.
Butter the sides of pan; attach to bottom.
Pat remaining dough onto sides of pan to a height of 1 ¾ inches; set aside.
For the filling, in a large mixer bowl beat together the softened cream cheese, remining lemon peel, and remaining vanilla until 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 until 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 until 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 ¾ cups sugar, 2 tablespoons cornstarch, and dash salt. Stir in ⅓ cup water. Stir in 4 cups fresh or frozen unsweetened pitted tart red cherries, thawed. Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Cover. Chill without stirring.
