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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
3/4 cup flour
3 tbsp sugar
1/2 tsp lemon peel
6 tbsp butter
1 egg yolk, slightly beaten
1/4 tsp vanilla
Filling
3 (8 oz) pkg cream cheese, softened
1 cup sugar
1/2 tsp lemon peel
1/4 tsp vanilla
2 tbsp flour
1/4 tsp salt
2 eggs
1 egg yolk
1/4 cup milk
Cherry sauce
3/4 cup sugar
2 tbsp cornstarch
Dash salt
1/3 cup water
4 cups fresh or frozen unsweetened pitted tart red cherries, thawed
Preheat oven at 400. Prepare crust by combining first 4 ingredients. Cut in butter until mixture resembles a coarse meal. Stir in egg yolk and 1/4 tsp vanilla. Pat 1/3rd dough onto bottom of a 9 inch springform pan with sides removed. Bake for 7 minutes or until golden. Butter sides of pan and attach to bottom. Pat remaining dough onto sides of pan; set aside. Increase oven to 450
Filling: Beat together cream cheese, lemon peel and vanilla until fluffy. Stir together sugar, flour and salt. Gradually with flour mixture into the cream cheese mixture. Add eggs and yolk all at once beating on low speed until combined. Stir in milk. Turn into crust-lined pan. Bake for 10 minutes and reduce heat to 350 and bake for 50-55 minutes or until center appears set and a knife comes out clean. Cool 15 minutes. Loosen sides of cheesecake from pan with a spatula. Cool 30 minutes; remove sides of pan. Cool about 2hours longer. Chill thoroughly.
Meanwhile, prepare sauce by combine first 3 ingredients in a saucepan. Stir in 1/3 cup water and cherries. Cook until thickened and bubbly. Cook and stir 1-2 minutes more. Cover. Chill without stirring. Top cheesecake with cherry sauce. (Canned cherry pie filling can be substituted.)
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CHEESECAKE SUPREME
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
3/4 cup flour
3 tbsp sugar
1/2 tsp lemon peel
6 tbsp butter
1 egg yolk, slightly beaten
1/4 tsp vanilla
Filling
3 (8 oz) pkg cream cheese, softened
1 cup sugar
1/2 tsp lemon peel
1/4 tsp vanilla
2 tbsp flour
1/4 tsp salt
2 eggs
1 egg yolk
1/4 cup milk
Cherry sauce
3/4 cup sugar
2 tbsp cornstarch
Dash salt
1/3 cup water
4 cups fresh or frozen unsweetened pitted tart red cherries, thawed
Preheat oven at 400. Prepare crust by combining first 4 ingredients. Cut in butter until mixture resembles a coarse meal. Stir in egg yolk and 1/4 tsp vanilla. Pat 1/3rd dough onto bottom of a 9 inch springform pan with sides removed. Bake for 7 minutes or until golden. Butter sides of pan and attach to bottom. Pat remaining dough onto sides of pan; set aside. Increase oven to 450
Filling: Beat together cream cheese, lemon peel and vanilla until fluffy. Stir together sugar, flour and salt. Gradually with flour mixture into the cream cheese mixture. Add eggs and yolk all at once beating on low speed until combined. Stir in milk. Turn into crust-lined pan. Bake for 10 minutes and reduce heat to 350 and bake for 50-55 minutes or until center appears set and a knife comes out clean. Cool 15 minutes. Loosen sides of cheesecake from pan with a spatula. Cool 30 minutes; remove sides of pan. Cool about 2hours longer. Chill thoroughly.
Meanwhile, prepare sauce by combine first 3 ingredients in a saucepan. Stir in 1/3 cup water and cherries. Cook until thickened and bubbly. Cook and stir 1-2 minutes more. Cover. Chill without stirring. Top cheesecake with cherry sauce. (Canned cherry pie filling can be substituted.)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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