Cheesecake Supreme
CATEGORIES
INGREDIENTS
  • Crust:
  • 1 cup flour
  • 1/4 cup sugar
  • 1/2 cup margarine
  • 1 egg yolk, slightly beaten
  • 1/4 teaspoon vanilla
  • Filling:
  • 5 pkgs. (8 oz. each) cream cheese
  • 1/4 teaspoon vanilla
  • 1-3/4 cups sugar
  • 3 tablespoons flour
  • 1/4 teaspoon salt
  • 1 cup eggs (4 to 5 eggs)
  • 2 egg yolks
  • 1/4 cup whipping cream
  • Strawberry Topping:
  • 1 cup fresh strawberries
  • 3/4 cup water
  • 2 tablespoons cornstarch
  • 1/2 cup sugar
  • 1 cup fresh strawberries
  • Pineapple Topping:
  • 1 can (20 oz.) crushed pineapple
  • 2 tablespoons cornstarch
  • 2/3 cup sugar
DIRECTIONS
  1. Crust: Combine flour and sugar. Cut in margarine until crumbly. Add yolk and vanilla; mix. Pat 1/3 on bottom of a springform pan. Bake at 400ºF for 8 minutes or until golden. Cool. Butter sides, attach. Pat rest of mixture to 1-3/4-inch high.
  3. Filling: Soften cream cheese; beat until creamy. Add vanilla; beat well. Mix sugar, flour, and salt. Gradually blend into cheese. Add eggs and yolks, one at a time, beating just to blend after each. Stir whipping cream in gently. Pour into crust. Bake at 450ºF for 12 minutes; reduce heat to 300ºF and bake 55 minutes or until knife inserted off-center comes out clean.
  5. Cool 1/2 hour; loosen sides with a spatula. Cool 1/2 hour; remove pan. Cool 2 hours more. Use topping of choice.
  7. Toppings:
  9. Strawberry: Cook crushed berries and water 2 minutes; sieve. Combine cornstarch and sugar in saucepan. Gradually add hot berry mixture. Boil, stirring until thick and clear. Add red food coloring if you wish. Cool to room temperature. Place fresh berries on cheesecake. Pour glaze over. Chill 2 hours.
  11. Pineapple: Combine in saucepan. Cook until thick and clear. Cool to room temperature. Pour over cheesecake. Chill 2 hours.