Cherry Cheesecake Supreme
3/4 cup all-purpose flour
3 tablespoons sugar
1 teaspoon lemon peel, grated
6 tablespoons butter
1 egg yolk, slightly beaten
1/2 teaspoon vanilla
24 ounces cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 egg yolk
1/4 cup milk
3/4 cup sugar
2 tablespoons cornstarch
1 dash salt
1/3 cup water
4 cups cherries
To prepare crust, combine the 3/4 cup flour, the 3 tablespoons flour, the 3 tablespoons sugar, and the 1/2 teaspoon of the lemon peel.
Cut in butter till crumbly.
Stir in 1 slightly beaten egg yolk and 1/4 teaspoon of 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 400F oven for 7 minutes or till golden.
If you want to do a traditional crust mix graham cracker crumbs with some melted butter.
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 softened cream cheese, remaining lemon peel, and remaining vanilla till fluffy. Stir together the 1 cup sugar, the 2 tablespoons flour, and the 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 in a 450F oven for 10 minutes.
Reduce heat to 300F; 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.
In a saucepan combine 3/4 cups sugar, 2 tablespoons 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 ounce can cherry pie filling instead of sauce.)