Side Pannel
Cheesecake Supreme #1
Ingredients List
- 3/4 c All purpose flour
- 3 tb Sugar
- 1 ts Grated lemon peel
- 6 tb Butter
- 1 Slighly beaten egg yolk
- 1/2 ts Vanilla
- 3 pk (8-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
Directions
CHERRY SAUCE
3/4 c Sugar
2 tb Cornstarch
1 ds Salt
1/3 c Water
4 c Fresh or frozen unsweetened
-pitted tart red cherries;
-thawed
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.)
3/4 c Sugar
2 tb Cornstarch
1 ds Salt
1/3 c Water
4 c Fresh or frozen unsweetened
-pitted tart red cherries;
-thawed
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.)
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
