Cheesecake Supreme
2
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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:
2
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ingredients
-
CRUST
- 1 cup flour
- 1⁄4 cup sugar
- 1 teaspoon grated lemon, rind of
- 1⁄2 cup butter or 1/2 cup margarine
- 1 slightly beaten egg yolk
- 1⁄4 teaspoon vanilla
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FILLING
- 5 (8 ounce) packages cream cheese, softened
- 1⁄4 teaspoon vanilla
- 3⁄4 teaspoon grated lemon, rind of
- 1 3⁄4 cups sugar
- 3 tablespoons flour
- 1⁄4 teaspoon salt
- 4 -5 eggs (1 cup)
- 2 egg yolks
- 1⁄4 cup whipping cream
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STRAWBERRY GLAZE (optional)
- 2 -3 cups fresh strawberries
- 1 cup water
- 1 1⁄2 tablespoons cornstarch
- 1⁄2 - 3⁄4 cup sugar
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PINEAPPLE GLAZE (optional)
- 3 tablespoons sugar
- 1 tablespoon cornstarch
- 1 cup unsweetened pineapple juice
- 1⁄4 teaspoon grated lemon, rind of
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
Contributor
@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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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
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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
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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.
