Cheesecake Supreme

Recipe by Kellie in SLO
READY IN: 1hr 45mins




  • 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.