CHERRY CHEESECAKE SUPREME

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 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
  • 2 eggs
  • 1 egg yolk
  • 1/4 cup milk
  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 dash salt
  • 1/3 cup water
  • 4 cups cherries

Directions

  • 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.
  • Cool.
  • 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.
  • 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.)
  • Servings: 12

Notes

Categories: Cheesecake  Dessert 

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