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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
3/4 cup flour
3 tbsp sugar
1/2 tsp grated lemon peel
6 tbsp butter
1 slightly beaten egg yolk
1/4 tsp vanilla extract
3 (8 oz) pkg cream cheese, softened
1/2 tsp lemon peel
1/4 tsp vanilla extract
1 cup sugar
2 tbsp flour
1/4 tsp salt
2 eggs
1 egg yolk
1/4 cup milk
Cherry Sauce
To prepare crust, combine the flour, sugar, and the lemon peel. Cut in butter till crumbly. Stir in yolk and the vanilla. Pat 1/3 of the dough onto the bottom of an 8 or 9 inch spring-form pan (with sides removed). Bake in a 400 for 7 minutes or till golden. Cool.
Butter the sides of pan; attach to bottom. Pat remaining dough onto sides of pan to a height of 1 3/4 inches; set aside.
For the filling, in a large mixer bowl beat together the cream cheese, lemon peel, and remaining vanilla till fluffy. Stir together the sugar, flour, and te salt; gradually stir into cream cheese mixture. Add the 2 eggs and 1 egg yolk all at once, beating at low speed just till combined. Stir in milk. Turn into crust-lined pan. Bake at 450 for 10 minutes. Reduce heat to 300; bake 50 to 55 minutes more or till 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 2 hours longer. Chill thoroughly. Top with Cherry Sauce.
Cherry Sauce: In a saucepan combine 3/4 cups sugar, 2 tbsp cornstarch, and dash salt. Stir in 1/3 cup water. Stir in 4 cups fresh or frozen unsweetened pitted tart red cherries, thawed. Cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more. Cover. Chill without stirring. (Or, use one 21 oz can cherry pie filling instead of sauce.)
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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 grated lemon peel
6 tbsp butter
1 slightly beaten egg yolk
1/4 tsp vanilla extract
3 (8 oz) pkg cream cheese, softened
1/2 tsp lemon peel
1/4 tsp vanilla extract
1 cup sugar
2 tbsp flour
1/4 tsp salt
2 eggs
1 egg yolk
1/4 cup milk
Cherry Sauce
To prepare crust, combine the flour, sugar, and the lemon peel. Cut in butter till crumbly. Stir in yolk and the vanilla. Pat 1/3 of the dough onto the bottom of an 8 or 9 inch spring-form pan (with sides removed). Bake in a 400 for 7 minutes or till golden. Cool.
Butter the sides of pan; attach to bottom. Pat remaining dough onto sides of pan to a height of 1 3/4 inches; set aside.
For the filling, in a large mixer bowl beat together the cream cheese, lemon peel, and remaining vanilla till fluffy. Stir together the sugar, flour, and te salt; gradually stir into cream cheese mixture. Add the 2 eggs and 1 egg yolk all at once, beating at low speed just till combined. Stir in milk. Turn into crust-lined pan. Bake at 450 for 10 minutes. Reduce heat to 300; bake 50 to 55 minutes more or till 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 2 hours longer. Chill thoroughly. Top with Cherry Sauce.
Cherry Sauce: In a saucepan combine 3/4 cups sugar, 2 tbsp cornstarch, and dash salt. Stir in 1/3 cup water. Stir in 4 cups fresh or frozen unsweetened pitted tart red cherries, thawed. Cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more. Cover. Chill without stirring. (Or, use one 21 oz can cherry pie filling instead of sauce.)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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