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Cheesecake Supreme

This is a very dense cheesecake with a very smooth and creamy filling. The crust tastes like a lemon cookie. This does take some time to make but very well worth the effort.

Ready In:
1hr 45mins
Serves:
Units:

ingredients

directions

  • MAKE CRUST: Combine first 3 ingredients.
  • Cut in butter until mixture is crumbly.
  • Add egg yolk and vanilla.
  • Blend throughly.
  • Pat 1/3 of the dough on the bottom of a 9-inch spring-form pan (sides removed).
  • Be sure to leave the edges clear to put the sides on later.
  • Bake in 400 degree oven about 8 minutes or until golden, Cool.
  • Attach sides to bottom, butter and pat remaining dough on sides to height of 1 3/4 inches.
  • MAKE FILLING: Beat cream chesse until creamy.
  • Add vanilla and lemon peel.
  • In a separate bowl mix together sugar, flour and salt.
  • Gradually blend into cheese mixture.
  • Add eggs and egg yolks one at a time, beater after each just to blend.
  • Gently stir in whipping cream.
  • Pour into the crust lined pan.
  • Bake at 450 degrees for 12 minutes; reduce heat to 300 degrees and continue baking 55 minutes.
  • Remove from oven; cool.
  • Loosen sides with saptula after 1/2 hour.
  • Remove sides at the end of 1 hour.
  • Allow to cool 2 hours longer.
  • Serve plain or top with Strawberry or Pineapple Glaze.
  • STRAWBERRY GLAZE: In a saucepan crush 1 cup of the berries; add the water and cook 2 minutes.
  • Mix the cornstarch with the sugar (amount depends on how sweet the berries are).
  • Stir into hot berry mixture.
  • Bring to boiling; stirring constantly.
  • Cook until thick and clear.
  • Cool to room temperature.
  • Place remaining strawberries on top of the cooled cheesecake.
  • Pour glaze over the strawberries and chill about 2 hours.
  • PINEAPPLE GLAZE: Combine sugar and cornstarch in saucepan; stir in pineapple juice and lemon peel.
  • Heat, stirring constantly, until mixture comes to boiling.
  • Cook and stir until thick and clear.
  • Cool to room temperature.
  • Cut canned pineapple rings in half; arrange in a spoke fashion around edge of cheesecake.
  • Spoon glaze over; chill 2 hours.
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RECIPE MADE WITH LOVE BY

@Kellie in SLO
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@Kellie in SLO
Contributor
"This is a very dense cheesecake with a very smooth and creamy filling. The crust tastes like a lemon cookie. This does take some time to make but very well worth the effort."
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  1. 2Bleu
    very good indeed. Being a cheesecake guru, I can say this is a wonderful cheesecake. I did not use any toppings, and I would just omit the crust altogether next time, although it was unique to cheesecake recipes and a good crust.
    Reply
  2. Debber
    Oh. My. Goodness! What a delicious cheesecake!! The "only" part of the recipe that gave me fits was baking the crust in two parts---I pre-read the recipe, but for some reason I didn't catch that part until AFTER I'd already popped it in the oven....so I pulled it out, but it was too late (the butter was already melting). Even to make this again, I probably wouldn't do the two-part thing, just because mine turned out so well without doing it this time, too! Served this to guests for Easter dessert---and the part they commented on WAS the crust!!---that it was a NICE change from the usual graham cracker crumb crust!!! We rated it as 5-stars for that alone! Well, and the cheesecake part too, :-) I didn't make the pineapple glaze as listed, but just tossed some fresh pineapple chunks into the blender (coarse grind--to maintain integrity) and spooned that over the cake. Yummy! A very nice balance with the sweetness of the cheesecake. KEEPER!!!
    Reply
  3. Kellie in SLO
    This is a very dense cheesecake with a very smooth and creamy filling. The crust tastes like a lemon cookie. This does take some time to make but very well worth the effort.
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