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Cheesecake Supreme















Trans-fat Free


¾ cup all-purpose flour
3 tablespoons sugar
1 teaspoon lemon zest
6 tablespoons butter
1 each egg yolks
slighly beaten
½ teaspoon vanilla extract
24 ounces cream cheese
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
cup water
4 cups cherries


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.


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 385g (13.6 oz)
Amount per Serving
Calories 129156% of calories from fat
 % Daily Value *
Total Fat 81g 124%
Saturated Fat 50g 250%
Trans Fat 0g
Cholesterol 344mg 115%
Sodium 826mg 34%
Total Carbohydrate 42g 42%
Dietary Fiber 1g 3%
Sugars g
Protein 40g
Vitamin A 60% Vitamin C 1%
Calcium 18% Iron 21%
* based on a 2,000 calorie diet How is this calculated?


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