A: | 3/4C flour |
3T sugar | |
1/2t lemon peel, grated | |
6T butter | |
B: | 1 egg yolk, beaten (slightly) |
1/4t vanilla | |
C: | 24oz cream cheese, softened |
1/4C sour cream | |
1t lemon peel, grated | |
1t vanilla | |
1/8t salt | |
D: | 2 eggs |
1 egg yolk | |
E: | 4C red cherries, tart, pitted |
3/4C sugar | |
1/3C water | |
2T cornstarch | |
1/8t salt | |
1. | Combine (A) and cut until crumbly, stir in (B) to make wet dough. |
2. | Pat 1/3 dough onto bottom of 8" or 9" spring-form pan, bake 400F for 7 min or until golden; cool. |
3. | Butter sides of pan, attach to bottom, put remaining dough on sides and set aside. |
4. | Beat (C), lightly scramble (D) and fold in low speed, just to combine. Turn into crust-lined pan. |
5. | Bake 450F for 10 min, reduce heat to 325F and bake 50 min more until set. |
6. | Cool, loosening sides of cheesecake from pan. Chill thoroughly. |
7. | Combine (E) in pan over medium heat, cook and stir until thickened, cover and chill without stirring. Top cake with sauce and serve. |
Servings: 24
$Id: cheesecake_supreme,v 1.5 2020/01/26 03:57:32 deaven Exp $
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