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    Cheesecake Supreme

    Source of Recipe

    Recipe Introduction

    another recipe from my old site

    List of Ingredients

    3/4 c All-purpose flour
    3 tb Sugar
    1 t Lemon peel -- grated
    6 tb Butter
    1 Egg yolk -- slighly beaten
    1/2 ts Vanilla
    24 oz Cream cheese -- softened
    1 c Sugar
    2 tb All-purpose flour
    1/4 ts Salt
    2 Eggs
    1 Egg yolk
    1/4 c Milk
    3/4 c Sugar
    2 tb Cornstarch
    ds Salt
    1/3 c Water
    4 c Cherries


    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.

    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, remining 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.)




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