HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Baked Goods -> Desserts Cheesecake Supreme Recipe Rating: N/A Printer Friendly Ingredients   (view qty in metric system instead) 3/4 c All-purpose flour 3 tb Sugar 1 t Lemon peel -- grated 6 tb Butter 1 Egg yolk -- slighly beaten 1/2 ts Vanilla 24 oz Cream cheese -- softened 1 c Sugar 2 tb All-purpose flour 1/4 ts Salt 2 Eggs 1 Egg yolk 1/4 c Milk 3/4 c Sugar 2 tb Cornstarch ds Salt 1/3 c Water 4 c Cherries 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. (Or, use one 21 ounce can cherry pie filling instead of sauce.) Related Recipes •   Christmas Pumpkin Pecan Cheesecake Supreme •   Pumpkin Cheesecake Supreme •   Double Cheese Mascarpone Cheesecake •   Christmas Eggnog Cheesecake •   Double Berry Cheesecake •   Smoked Salmon and Onion Cheesecake •   Kilimanjaro Cheesecake •   Creamy Coconut Rum Cheesecake •   Sweet Brie Cheesecake •   Easy Chocolate Cheesecake •   Thanksgiving Caramel Pecan Cheesecake •   White Chocolate Cheesecake Tart •   Italian Style Fruit Cheesecake •   Cheesecake Almondine •   White Chocolate Orange Cheesecake •   Sara Lee Original Cream Cheesecake •   Uncle's Easy Baked Cheesecake •   St. Patrick's Day White Chocolate Irish Cream Cheesecake •   Orange Cheesecake Brownies •   Italian Style Ricotta Cheesecake View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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