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    Cheesecake Supreme

    6700
    Cheesecake Supreme

    What's better than cheesecake? Cheesecake topped with strawberries and strawberry glaze, now that's SUPREME!

    • Prep Time

      minutes

    • Cook Time

      minutes

    • Servings

      servings


    Ingredients

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    • CRUST:

    • 1

      cup all purpose flour, sifted

    • ¼

      cup sugar

    • 1

      teaspoon lemon peel, grated

    • ½

      cup butter

    • 1

      slightly beaten egg yolk

    • ¼

      teaspoon vanilla

    • FILLING:

    • 5

      packages (8 ounce) 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

    • STRAWVERRY GLAZE:

    • 1

      cup fresh strawberries, crushed

    • ¾

      cup water

    • 2

      tablespoons cornstarch

    • ½

      cup sugar

    • 1

      cup whole fresh strawberries

    Directions

    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.


    Nutrition

    More recipes by Gayle H.

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