Cheesecake Supreme - Better Homes & Gardens PRINT
- YIELD: 12 servings
|1||cup sifted-all purpose flour|
|1||teaspoon grated lemon peel|
|1||slightly beaten egg yolk|
|5||8-ounce packages cream cheese|
|¾||teaspoon grated lemon peel|
|4 or 5||eggs, enough to make 1 cup|
|¼||cup heavy cream|
|1||cup fresh strawberries, crushed|
|1||cup whole fresh strawberries|
Preheat oven to 400.
Make 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.
Make 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.
Meanwhile, make 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.