Cheesecake Supreme

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.