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Cheesecake Supreme - Better Homes & Gardens

  • 12 servings
  • Mins
    Prep Time
  • Mins
    Cook Time


1 cup sifted-all purpose flour
¼ cup sugar
1 teaspoon grated lemon peel
½ cup butter
1 slightly beaten egg yolk
¼ teaspoon vanilla
5 8-ounce packages cream cheese
¼ teaspoon vanilla
¾ teaspoon grated lemon peel
cups sugar
3 tablespoons flour
¼ teaspoon salt
4 or 5 eggs, enough to make 1 cup
2 egg yolks
¼ cup heavy cream
Strawberry Glaze:
1 cup fresh strawberries, crushed
¾ cup water
2 tablespoons cornstarch
½ cup sugar
1 cup whole fresh strawberries
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Nutrition Facts

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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.

More recipes by Gayle H.

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