CHEESECAKE SUPREME

Libby Carter



CRUST:
1 CUP ALL PURPOSE FLOUR
¼ CUP SUGAR
1 TSP. GRATED LEMON PEEL
½ CUP BUTTER OR MARGARINE
1 SLIGHTLY BEATEN EGG YOLK
¼ TSP. VANILLA

FILLING:
5 8OZ. PKG. CREAM CHEESE
¼ TSP. VANILLA
¾ TSP. GRATED LEMON PEEL
1-3/4 CUP SUGAR
3 TABLESPOONS ALL PURPOSE FLOUR
¼ TSP. SALT
4 OR 5 EGGS (ONE CUP)
2 EGG YOLKS
¼ CUP WHIPPING CREAM

CRUST:
COMBINE FIRST 3 INGREDIENTS AND CUT IN BUTTER TILL CRUMBLY; ADD EGG YOLK AND VANILLA. PAT 1/3 DOUGH ON BOTTOM OF 9” SPRINGFORM PAN WITH SIDES REMOVED; BAKE IN 400 DEGREE OVEN 8 MINUTES, COOL; ATTACH SIDES TO BOTTOM; BUTTER AND PAT REMAINING DOUGH ON SIDES TO 1-3/4’ HIGH.

FILLING:
SOFTEN CREAM CHEESE, BEAT TILL CREAMY; ADD VANILLA AND LEMON PEEL; MIX NEXT 3 INGREDIENTS, GRADUALLY BLEND INTO CHEESE; ADD EGGS AND EGG YOLKS ONE AT A TIME BEATING AFTER EACH; STIR IN WHIPPING CREAM AND TURN INTO CRUST PAN.

BAKE 450 DEGREES FOR 12 MINUTES THEN REDUCE HEAT TO 300 DEGREES FOR 55 MINUTES; REMOVE AND LET SET ½ HOUR; REMOVE SIDES AFTER ONE HOUR.(OR TURN OVEN OFF AND OPEN DOOR TO COOL)

ENJOY PLAIN OR USE YOUR FAVORITE STRAWBERRY OR PINEAPPLE TOPPING.