Cheesecake supreme

12 servings

Ingredients

Quantity Ingredient
¾ cup Flour, all-purpose
3 tablespoons Sugar
1 teaspoon Lemon peel, finely shredded
6 tablespoons Butter or margarine
1 each Egg yolk, slightly beaten
½ teaspoon Vanilla
3 eaches 8-ounce pkgs. cream cheese, softened
1 cup Sugar
2 tablespoons Flour, all-purpose
¼ teaspoon Salt
2 eaches Eggs
1 each Egg yolk
¼ cup Milk

Directions

To prepare crust, combine the ¾ cup flour, the 3 tablespoons sugar, and ½ teaspoon of the lemon peel. Cut in butter or margarine till crumbly. Stir in 1 slightly beaten egg yolk and ¼ teaspoon of the vanilla. Pat ⅓ of the dough onto the bottom of an 8- or 9-inch springform pan (with sides removed). Bake in a 400 degree oven for 7 minutes or till golden; cool.

Butter the sides of pan; attach to bottom. Pat remaining dough onto sides of pan to a height of 1¾ inches; set aside.

For the filling, in a large mixer bowl beat together the softened cream cheese, remaining lemon peel, and remaining vanilla till fluffly. Stir together the 1 cup sugar, the 2 tablespoons flour, and the salt; gradually blend into cream cheese mixture. Add the 2 eggs and 1 egg yolk all at once, beating at low speed just till blended.

Stir in milk. Turn into crust-lined pan. Bake in a 450 degree oven for 10 minutes. Reduce heat to 300 degrees; 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. Serves 12.

From: Better Homes and Gardens New Cook Book, circa 1983.

Submitted By STEVE ZIELINSKI On 04-26-95

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