Cheesecake Supreme

A dense and smooth cheese cake, my M-I-L was generous enough to share with me several decades ago. It is a staple in my desert menu, and company asks for it by name.

• Ready In: 3 hrs 15 mins
• Serves: 12

Ingredients

• Crust

• 1  cup  sifted all-purpose flour
• 1⁄4 cup sugar
• 1  teaspoon  grated fresh lemon rind
• 1⁄2 cup butter (unsalted)
• 1  slighly beaten  egg yolk
• 1⁄2 teaspoon vanilla

• Filling

• 5 (8 ounce) packages  philadephia cream cheese
• 1⁄2 teaspoon vanilla
• 1  teaspoon  grated fresh lemon rind
• 1 1⁄2 cups sugar
• 3  tablespoons flour
• 1⁄4 teaspoon salt
• 1  cup egg
• 2  egg yolks
• 1⁄4 cup  whipping cream

Directions

1. Crust: Combine flour, sugar, and lemon rind.
2. Cut in butter till cornmeal consistency.
3. Add egg yolk and vanilla, mix well.
4. Pat 1/3 of dough on bottom of 9" Spring form pan.
5. Prick several times with fork.
6. Bake at 400º for 10 minutes or till golden (sides removed); cool.
7. Butter side of pan; attach to bottom.
8. Pat remaining dough up sides of pan to about 1 3/4 inches.
9. Heat oven to 450º.
10. Filling: Let cream cheese warm to room temperature (1 to 1 1/2 hours).
11. Beat cream cheese till creamy; add vanilla and lemon rind.
12. Gradually Blend in flour, sugar, and salt.
13. Add eggs and egg yolk, one at a time, beating after each just to blend.
14. Stir in whipping cream.
15. Pour into crust lined pan.
16. Bake at 450º for 10 minutes; reduce heat to 300º; bake for 55 minutes, or till knife inserted just off center comes out clean.
17. Remove from oven; cool 1/2 hour.
18. Loosen sides of cake from sides of pan with a spatula; cool 1/2 hour.
19. Remove sides of pan; cool 3 hours.
20. Cover with Cherry-, Strawberry-, or Blueberry Glaze, or enjoy just plain.