CHEESECAKE SUPREME

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Ingredients:

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3/4 cup   all purpose flour

3 tblsp   sugar

1 tsp     grated lemon peel

6 tblsp   butter

1         slighly beaten egg yolk

1/2 tsp   vanilla

3         8-ounce pkg cream cheese, softened

1 cup     sugar

2 tblsp   all-purpose flour

1/4 tsp   salt

2         eggs

1         egg yolk

1/4 cup   milk

Cherry Sauce

 

Instructions:

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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.)

 

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From: news@cbfsb.att.com (Denise Long)