- 12
- 80 mins
Ingredients
- Crust:
- 1 cup flour
- 1/4 cup sugar
- 1 teaspoon grated lemon peel
- 1/2 cup butter
- 1 slightly beaten egg yolk
- 1/4 teaspoon vanilla
- Cheese Filling:
- 5 8-ounce packages cream cheese
- 1/4 teaspoon vanilla
- 3/4 teaspoon grated lemon peel
- 1 3/4 cups sugar
- 3 tablespoons flour
- 1/4 teaspoon salt
- 4 or 5 eggs (1 cup)
- 2 egg yolks
- 1/4 cup whipping cream
- Fruit Glaze:
- 1 1-pound can sour pitted cherries
- (other canned fruit can be used)
- 1/4 cup sugar
- 1 tablespoon cornstarch
Preparation
Step 1
Crust:
Combine first 3 ingredients. Cut in butter until mixture is crumbly. Add egg yolk and vanilla. Blend well. Pat 1/3 of dough on bottom of 9" springform pan (sides removed). Bake at 400 degrees for about 8 minutes or until golden. Cool. Attach sides to bottom, butter, and pat remaining dough on sides to a height of 1 3/4"
Filling:
Beat softened cream cheese until creamy. Add vanilla and peel. Mix together sugar, flour and salt. Slowly blend into cheese mixture. Add eggs and yolks one at a time; beat after each just to blend. Gently stir in cream.
Turn into crust-lined pan. Bake at 450 degrees for 12 minutes. Reduce heat to 300 degrees and bake 55 minutes. Allow to cool. Loosen sides with spatula after 1/2 hour. Remove sides at end of 1 hour. Cool 2 hours longer. Refrigerate and serve with glaze.
Glaze:
Drain fruit, reserving juice. In small saucepan combine sugar and cornstarch. Stir in juice. Cook over low heat; stir constantly until thickened and clear. Add a few drops of red food coloring. Add fruit and cool.