Cheesecake Supreme
"A dense and smooth cheese cake, my M-I-L was generous enough to share with me several decades ago. It is a staple in my desert menu, and company asks for it by name."
- Ready In:
- 3hrs 15mins
- Ingredients:
- 15
- Serves:
-
12
ingredients
-
Crust
- 1 cup sifted all-purpose flour
- 1⁄4 cup sugar
- 1 teaspoon grated fresh lemon rind
- 1⁄2 cup butter (unsalted)
- 1 slighly beaten egg yolk
- 1⁄2 teaspoon vanilla
-
Filling
- 5 (8 ounce) packages philadephia cream cheese
- 1⁄2 teaspoon vanilla
- 1 teaspoon grated fresh lemon rind
- 1 1⁄2 cups sugar
- 3 tablespoons flour
- 1⁄4 teaspoon salt
- 1 cup egg
- 2 egg yolks
- 1⁄4 cup whipping cream
directions
- Crust: Combine flour, sugar, and lemon rind.
- Cut in butter till cornmeal consistency.
- Add egg yolk and vanilla, mix well.
- Pat 1/3 of dough on bottom of 9" Spring form pan.
- Prick several times with fork.
- Bake at 400º for 10 minutes or till golden (sides removed); cool.
- Butter side of pan; attach to bottom.
- Pat remaining dough up sides of pan to about 1 3/4 inches.
- Heat oven to 450º.
- Filling: Let cream cheese warm to room temperature (1 to 1 1/2 hours).
- Beat cream cheese till creamy; add vanilla and lemon rind.
- Gradually Blend in flour, sugar, and salt.
- Add eggs and egg yolk, one at a time, beating after each just to blend.
- Stir in whipping cream.
- Pour into crust lined pan.
- Bake at 450º for 10 minutes; reduce heat to 300º; bake for 55 minutes, or till knife inserted just off center comes out clean.
- Remove from oven; cool 1/2 hour.
- Loosen sides of cake from sides of pan with a spatula; cool 1/2 hour.
- Remove sides of pan; cool 3 hours.
- Cover with Cherry-, Strawberry-, or Blueberry Glaze, or enjoy just plain.
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