CHEESECAKE SUPREME RECIPE - (4.1/5)

Cheesecake Supreme Recipe - (4.1/5) image

Provided by AzWench

Number Of Ingredients 23

CRUST:
1 cup all purpose flour, sifted
1/4 cup sugar
1 teaspoon lemon peel, grated
1/2 cup butter
1 slightly beaten egg yolk
1/4 teaspoon vanilla
FILLING:
5 packages (8 ounce) cream cheese
1/4 teaspoon vanilla
3/4 teaspoon grated lemon peel
1 3/4 cups sugar
3 tablespoons flour
1/4 teaspoon salt
4 or 5 eggs, enough to make 1 cup
2 egg yolks
1/4 cup heavy cream
STRAWVERRY GLAZE:
1 cup fresh strawberries, crushed
3/4 cup water
2 tablespoons cornstarch
1/2 cup sugar
1 cup whole fresh strawberries

Steps:

Preheat oven to 400 degrees fahrenheit. CRUST: Combine first 3 ingredients. Cut in butter till crumbly. Add egg yolk and vanilla; mix well. Pat 1/3 of dough on bottom of 9-inch spring-form pan (sides removed). Bake about 8 minutes or till golden; cool. Butter sides of pan; attach to bottom. Pat remaining dough on sides of pan to height of 1 3/4 inches. Preheat oven to 450 degrees fahrenheit. FILLING: Let cream cheese stand at room temperature to soften (1 to 1 1/2 hours). Beat till creamy; add vanilla and lemon peel. Mix sugar, flour, and salt; gradually blend into cheese. Add eggs and egg yolks one at a time, beating after each just to blend. Gently stir in cream. Turn into crust-lined pan. Bake at 450 for 12 minutes; reduce heat to 300 degrees; bake 55 minutes or till knife inserted off-center comes out clean. Remove from oven; cool 1/2 hour; loosen sides of cheesecake from pan with knife. Cool 1/2 hour more; remove sides of pan. Cool 2 hours longer. STRAWBERRY GLAZE: Crush 1 cup fresh strawberries; add water. Cook 2 minutes; sieve. In saucepan, combine cornstarch and sugar; gradually stir in hot berry mixture. Bring to boil, stirring constantly. Cook and stir till thick and clear. (Add a few drops red food coloring, if needed.) Cool to room temperature. Place the remaining 1 cup strawberries on cooled cheesecake. Pour glaze over strawberries. Chill 2 hours.