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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Dough
3/4 cup plus 2 tbsp flour
3 tbsp sugar
1/2 tsp grated lemon peel
6 tbsp butter
1 egg yolk, slightly beaten
1/4 tsp vanilla
Filling
3 (8 oz) pkg cream cheese, softened
1/2 tsp grated lemon peel
1/4 tsp vanilla
1 cup sugar
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 cherries
Crust: Combine the flour, sugar and lemon peel. Cut in butter until mixture is crumbly. Stir in the egg yolk and vanilla. Pat 1/3rd of the dough on the bottom of a 9 inch springform pan with sides removed. Bake at 400 for 7 minutes or until golden. Cool. Butter sides of pan and reattach the bottom. Pat remaining dough onto sides and set aside. Increase the oven to 450.
Filling: Beat together cream cheese, lemon peel and vanilla until fluffy. Stir together the sugar, flour and salt; gradually stir into the cream cheese. Add the eggs and yolk all at once beating at low speed just until combined. Stir in milk. Pour into pan. Bake for 10 minutes. Reduce heat to 300 and bake 50-55 minutes or until center appears set and a knife comes out clean. Cool 15 minutes. Loosen sides of cheesecake with a spatula. Cool 30 minutes; remove sides of pan. Cool about 2 hours longer. Chill thoroughly.
Sauce: In a saucepan, combine first 3 ingredients then stir in water. Stir in cherries and cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Cover and chill without chilling. (1 Can cherry pie filling can be substituted.)
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CHERRY CHEESECAKE SUPREME
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Dough
3/4 cup plus 2 tbsp flour
3 tbsp sugar
1/2 tsp grated lemon peel
6 tbsp butter
1 egg yolk, slightly beaten
1/4 tsp vanilla
Filling
3 (8 oz) pkg cream cheese, softened
1/2 tsp grated lemon peel
1/4 tsp vanilla
1 cup sugar
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 cherries
Crust: Combine the flour, sugar and lemon peel. Cut in butter until mixture is crumbly. Stir in the egg yolk and vanilla. Pat 1/3rd of the dough on the bottom of a 9 inch springform pan with sides removed. Bake at 400 for 7 minutes or until golden. Cool. Butter sides of pan and reattach the bottom. Pat remaining dough onto sides and set aside. Increase the oven to 450.
Filling: Beat together cream cheese, lemon peel and vanilla until fluffy. Stir together the sugar, flour and salt; gradually stir into the cream cheese. Add the eggs and yolk all at once beating at low speed just until combined. Stir in milk. Pour into pan. Bake for 10 minutes. Reduce heat to 300 and bake 50-55 minutes or until center appears set and a knife comes out clean. Cool 15 minutes. Loosen sides of cheesecake with a spatula. Cool 30 minutes; remove sides of pan. Cool about 2 hours longer. Chill thoroughly.
Sauce: In a saucepan, combine first 3 ingredients then stir in water. Stir in cherries and cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Cover and chill without chilling. (1 Can 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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